Guest Editor: Mark Addison
The Pom Pear mocktail is my go-to Holiday Cocktail that is not only delicious it is easy to make and make ahead, which is key to entertaining like a pro especially during the hectic holiday season – or as I refer to it as the Holi-DAZE!
Although nutrition might not be the first reason to make a cocktail, the Pom Pear happens to be loaded with antioxidants. Green tea is beneficial to the heart and the brain, and pomegranate contains important vitamins and minerals. But health aside, this fruity concoction is refreshing and eminently drinkable no matter how you serve it – as a champagne cocktail, as a highball on the rocks or as a mocktail the entire family can enjoy!
- 1st make the Pom Pear base mixture and store it in the refrigerator until you ready to serve.
- Heat 8 oz of water until steaming hot and steep 4 green tea bags until it is back to room temperature. Remove the tea bags and chill in the refrigerator
- In a large glass pitcher, combine green tea, 20 oz. pomegranate juice, 20 oz. chilled pear nectar, 1 ½ oz. Honey Lemon-Ginger Syrup
- Chill in refrigerator until ready to serve
POM PEAR MOCKTAIL
- To serve the Pom Pear as a Mocktail that the whole family can enjoy – add 3 oz. of Pom Pear Mix in a fancy champagne flute and top with 2 oz. sparkling water.
- Garnish with a fresh or dried pear and a sprinkle of pomegranate seeds.
POM PEAR CHAMPAGNE COCKTAIL
- If your serving it up as a champagne cocktail- pour 1/2 oz of well chilled Chopin Rye Vodka to a white wine glass, add 2 oz Pom Pear Mix, and top with 2 ½ oz of chilled champagne.
- Garnish with a fresh or dried pear and a sprinkle of pomegranate seeds.
POM PEAR ON THE ROCKS
- To serve the Pom Pear as a highball-style cocktail – add 2 oz. Chopin Rye Vodka in a cocktail shaker over ice, add 3 oz of Pom Pear Mix, Shake until well chilled. Strain into a rocks glass with fresh ice.
- Garnish with a fresh or dried pear and a sprinkle of pomegranate seeds.
Glassware
- 8-oz. Chateau Baccarat Flute
Yield
- Serves 16
Ingredients
- 8 oz. water, boiling hot
- 4 green tea bags
- 20 oz. pomegranate juice
- 20 oz. chilled pear nectar
- 1 ½ oz. Honey Lemon-Ginger Syrup*
- 32 oz. chilled sparkling water
Garnish:
- Thin slices of green pear or dried pear slices
- Pomegranate seeds
Directions:
- Add the green tea bags to boiling hot water and steep until cooled to room temperature.
- When completely cooled, combine with the pomegranate juice, pear nectar and syrup in a large glass pitcher. Cover with plastic wrap and refrigerate for 4-8 hours.
- To serve the Pom Pear as a Mocktail - that the whole family can enjoy – add 3 oz. of Pom Pear Mix in a fancy champagne flute and top with 2 oz. sparkling water.
- Garnish with a fresh or dried pear and a sprinkle of pomegranate seeds.
* HONEY LEMON-GINGER SYRUP
Yield: 5 oz.
- 1/2 c. honey
- 1/2 c. water
- 2 Tbsp. coarsely grated fresh ginger
- 2 Tbsp. lemon zest, without pith
In a small saucepan, combine the sugar, water and ginger and bring to a boil until the sugar dissolves, about 5 minutes. Remove from the heat and add the lemon zest. Steep for 20 minutes. Strain through a fine mesh sieve, without pressing on the ginger and zest. Funnel into a 5-oz. bottle and refrigerate.
Credits:
Title: Cocktail Chameleon / @CocktailChameleon
Author: Mark Addison / @TheMarkAddison
Recipe & Photo: © 2020 Mark Addison Media
Website: www.CocktailChameleon.com
Glassware: Chateau Baccarat wine glass / @Baccarat
Author and TV entertaining expert, Mark Addison, has spent a lifetime dreaming up elaborate events and other spectacles, often with a signature drink in the mix to help fuel the festivities. In Cocktail Chameleon, he provides 12 variations on 12 classic cocktails, starting with a lesson on the fundamentals of each drink (proportions, technique and ingredients) before sharing the secrets of his own recipes. Mark's ultimate goal: to inspire you to create your own unforgettable Signature Cocktails. Cheers!
Click here get your copy of Cocktail Chameleon!
https://shop.markaddison.com/collections/books/products/cocktail-chameleon-by-mark-addison
