Sub out Campari for pomegranate juice for a fun variation of the classic Negroni cocktail. Sub out Campari for pomegranate juice for a fun variation of the classic Negroni cocktail. Israeli Kitchen Sub out Campari for pomegranate juice for a fun variation of the classic Negroni cocktail. (Photo: Dan Perez)

Pomegroni

Fresh, sweet-bitter pomegranate juice makes the perfect centerpiece for this twist on the Italian Negroni cocktail.

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  • Total time: 5 minutes
  • Yield: Makes 2 cocktails

This recipe is excerpted from "Sababa," a new Israeli cookbook by Adeena Sussman.

As I juiced my millionth pomegranate of the winter using the hand-cranked press that sits on our counter, it occurred to me: Who needs Campari when you’ve got fresh pomegranate juice? The fruit’s tannic, sweet-bitter taste stands in perfectly for the classic Italian aperitif, especially with a shake or two of bitters to steer the drink firmly out of the sugary column. Of course, a blood orange slice makes positively everything look gorgeous and calls to mind yet another element of Campari: orange peels.

Ingredients

  • 6 ounces (¾ cup) pomegranate juice
  • 2 ounces (¼ cup) sweet white vermouth or Lillet
  • 2 ounces (¼ cup) dry gin
  • Generous splash Angostura bitters
  • Blood orange or other orange wheels

Directions

In an ice-filled cocktail shaker, vigorously shake the pomegranate juice, vermouth, gin and bitters. Pour into two ice-filled rocks glasses, add more bitters to taste, and garnish with orange wheels. The recipe can be multiplied (minus the ice) and stored in a pitcher for up to a week and can be freshened with more bitters as needed.

The cover of "Sababa" features Sussman's creative takes on Israeli vegetable dishes and salads. The cover of 'Sababa' features Sussman's creative takes on Israeli vegetable dishes and salads. (Photo: Dan Perez)

Related Topics: Drinks and smoothies, Entertaining

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