Pomegranate-Ginger-Chile Nojito

By blum099

Ingredients

• 2 ounces pomegranate juice
• Coarse sugar
• Ice
• 1/2 lime, quartered
• 8 mint leaves
• 3/4 ounce Ginger-Habanero Syrup (6 ounces Simple Syrup, heated
• 1 tablespoon plus 1 teaspoon chopped fresh ginger
• 1 halved and seeded habanero chile
• In a heatproof bowl, combine the hot Simple Syrup with the ginger and the habanero chile; let steep for 10 minutes. Strain into an airtight container and let cool completely. Refrigerate for up to 2 weeks.)
• 3 ounces chilled club soda

Preparation

Step 1

Moisten the outer rim of a collins glass with 1 ounce of the pomegranate juice and coat lightly with sugar. Fill the glass with ice. In a cocktail shaker, muddle the lime quarters with the mint leaves and Ginger-Habanero Syrup. Add ice and the remaining 1 ounce of pomegranate juice and shake well. Strain into the prepared collins glass and stir in the club soda.