Mezcal And Pomegranate Cocktail Recipes

MARRAKESH EXPRESS (POMEGRANATE MEZCAL COCKTAIL WITH HARISSA) RECIPE

Steps:

• Combine mezcal, pomegranate juice, lemon juice, simple syrup, harissa, rose water, and aquafaba in a cocktail shaker and shake vigorously without ice for 20 seconds to emulsify.
• Add ice, reseal shaker, and shake until chilled and foamy, about 30 seconds. Strain into an ice-filled rocks glass.
• Garnish with a sprinkle of pomegranate seeds, cracked pink peppercorns, and flaky salt.

SPICY MEZCAL MARGARITA

Steps:

• Mix 1 tablespoon sugar with salt on a shallow, rimmed plate. Use lime wedge to wet rims of two 6- to 8-ounce glasses. Dip rims into sugar mixture.
• Combine jalapeno and 1 1/2 teaspoons sugar in a cocktail shaker and muddle until sugar is dissolved and jalapeno is juiced. Add orange juice, mezcal, and lime juice to shaker, then fill with ice. Cover and shake until chilled, about 30 seconds. Strain into glasses to serve.

MEZCAL AND POMEGRANATE COCKTAIL

Steps:

• Combine the mezcal and pomegranate juice in a glass and add the seltzer. Garnish with pomegranate seeds and orange zest.

THE MEZCAL SUNSET

Steps:

• Make the Pomegranate Syrup:
• Cook pomegranate juice and sugar in a small pot over medium-high heat, stirring occasionally, until sugar is dissolved and liquid is slightly reduced, about 5 minutes. Remove from heat, transfer to a heatproof container, and chill until cool, about 30 minutes.
• Make the cocktail:
• Pour mezcal, sparkling wine, and orange juice into a rocks glass filled with ice. Top with 1 Tbsp. Pomegranate Syrup.
• Do Ahead
• Pomegranate Syrup can be made 7 days ahead; chill in an airtight container.