Cocktailing With POM Wonderful
Check out this gorgeous drink called the Mata Haru that the fine folks at Employees Only whipped up for us last night. It’s made with POM juice, Cognac, and vermouth. Simple and refined. We can’t wait to have another!
Spring is here, bringing a clean slate and the opportunity to sip on some of the freshest fruit nature has to offer. It's a time for sunshine and new beginnings. Our new POM Blends celebrate just that. We've curated a collection of pieces inspired by our three flavors -- coconut, mango, and pineapple -- that will help you live well in the new season.
We’re hosting a cocktail party at Employees Only in NYC tonight! Check out the charcuterie spread and all the drinks to come on our Instagram. It’s gonna be a good one, folks.
Chilaquiles are a great way to get rid of leftovers, and one of our favorite Mexican breakfast foods. You can find them on the table at many restaurants’ staff meals, and for good reason: they are super simple to make and super satisfying. Only thing is, they usually involve some sort of meat.
We found a lovely recipe that’s perfect for Meatless Monday. And since it has mango in it, we think a side of POM Mango would go wonderfully with it.
Here’s how it’s done.
This recipe uses Mexican sopes as inspiration for their shrimp cocktail. What’s even more awesome is that they are using fresh pomegranate arils to add punch. We can’t wait til they come back into season so we can try this one out!
We could so use a giant vat of this recipe from itspartyrehab right about now.
Ingredients & Measurements:
- 1 bottle Fruity Red Wine
- 2 cups Pomegranate Juice
- 1/2 cup Triple Sec
- 1/4 cup Simple Syrup
- Orange (Sliced)
- Apple (Sliced)
- Grapes (Sliced in half)
Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice.
Tax Day Drinking: Coconut Zombie Cocktails
Tiki cocktails are coming back in a big way. Don the Beachcomber would be proud of this island-y fresh twist on the classics. Especially on a day like today. Whew! What a push.
Instead of using pineapple juice, we opted to use POM Hula, which is made with a blend of pomegranate and pineapple juices.
Here’s how it’s done.
2 oz spiced navy rum
4 oz POM Hula
1 oz coconut cream
1 oz orange juice
sprig of mint for garnish
Add all ingredients to a shaker. Shake and strain into a glass (or coconut) over crushed ice. Garnish with freshly grated nutmeg and a sprig of mint. Cheers!
Spring might be here, but dresses like this have us excited for the fall. Can’t wait til we can rock frocks like this — and enjoy pomegranate arils when they’re back in season again! (Photo of Valentino Fall 2014 PFW via journaldelamode)