Pomegranate Mojito

Here’s a great cocktail for your next dinner party.  It’s got just the right combination of sweet and tart, and the color is a deep purplish red.  Since pomegranates are in season during the fall and winter, it’s the perfect time to serve this mojito.   


Servings: 812-ounce


  • 2cups white rum (we like D’Aristi from the Yucatan)
  • 2cups pure pomegranate juice
  • 1cup fresh squeezed lime juice
  • 8large sprigs of fresh mint
  • 1cup simple syrup (recipe provided)
  • Ice cubes
  • Sparkling water or club soda
  • Fresh lime slices for garnish


In a large pitcher, combine the rum, pomegranate and lime juice together. Place 10 mint leaves into each of the glasses. Add 2 tablespoons or 1 ounce of simple syrup to each glass. Use a muddler (or the handle of a wooden spoon or a long-handle ice tea spoon) to crush the mint, releasing its flavor into the syrup—the more muddling, the fuller the flavor.

Fill each glass 3/4 full with ice. Measure 5 ounces of the pomegranate rum mixture into each glass. Stir with a long-handle ice teaspoon to mix everything together. Top off each glass with a little sparkling water or soda. Garnish with a slice of lime.


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