Waitrose and Partners
Pomegranate negroni

Pomegranate negroni

The sweet-sharp notes of pomegranate juice make it a natural addition to this classic cocktail by Ed Smith. This recipe can easily be scaled up to serve as many people as you wish. Follow Ed on Instagram.

NaN out of 5 stars Rate this recipe
  • Serves2
  • CourseDrink
  • Prepare10 mins
  • Cook-
  • Total time10 mins

Ingredients

  • 8 tbsp seeds from 1 pomegranate
  • 8 large ice cubes
  • 60ml Campari
  • 60ml London dry gin
  • 50ml red vermouth (such as Antica, Martini Rosso or Cinzano Rosso)
  • 2 strips thin (scrubbed) orange peel, pith scraped away

Method

  1. Use a muddler or the flat end of a wooden spoon to crush 6 tbsp pomegranate seeds in the base of a cocktail shaker or other tall vessel. Strain the juice through a sieve into a small jug.

  2. Divide the ice between 2 low-ball glasses. Pour ½ of the pomegranate juice, Campari, gin and vermouth into each glass. Rub the orange peel strips around the rims, twist to release the oils, then add. Stir for 15-20 seconds to chill the spirits, add the final 2 tbsp pomegranate seeds and serve.

Cook’s tip

To remove the seeds from a pomegranate, make 3-4 incisions in the skin from the top to the bottom of the fruit. Over a bowl of cold water, pull the fruit apart. Knock and push the seeds into the water, discarding the thick skin, then use a fine sieve to pick out any white pith, which will float to the top of the bowl. Strain the water through a sieve and store the seeds in an airtight container in the fridge for up to 4 days. One standard pomegranate (about 290g) yields around 170g seeds. 

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating

No ratings for this recipe yet