Florida Cocktail Recipe

Make ginger-lemongrass syrup

Peel and thinly slice the fresh ginger. Trim the lemongrass stalks, remove any tough outer layers, and bruise the inner stalks with the back of a knife or a muddler (smash lightly) to release oils. In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add the sliced ginger and bruised lemongrass. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer for 8–10 minutes to infuse. Remove from heat and let steep for 20 minutes longer for stronger flavor. Strain the syrup through a fine mesh strainer into a jar, pressing solids to extract liquid. Discard solids and cool syrup to room temperature.

In a pitcher combine 2 cups pomegranate juice and the cooled ginger-lemongrass syrup. Start by adding 3–4 tablespoons of the syrup, taste, and adjust to preference (the recipe assumes ~1/2 cup finished syrup total, but you can add more for sweetness/ginger intensity). Stir in 2 tablespoons fresh lime juice. Chill the mixture until ready to assemble (about 15–30 minutes) or refrigerate if making ahead.

Right before serving, gently fold 3 cups chilled club soda into the pomegranate-lemongrass base to maintain carbonation. Do not stir vigorously. Add pomegranate seeds if using.

Juice fresh oranges, pineapple (or use cold-pressed Pineapple juice), and pink grapefruit. Strain the juices through a fine mesh sieve into a measuring cup to remove pulp if you prefer a clearer soda. You should have roughly 1 cup of each juice.

In a small bowl or jar combine the three juices with 2 tablespoons simple syrup and a pinch of fine sea salt. The salt brightens the citrus flavor. Taste and adjust: add more simple syrup if you want it sweeter or a squeeze more grapefruit for tang. Chill briefly if not already cold.

To create a lightly sparkling citrus topper, either mix with 1 cup chilled club soda (for an immediately fizzy topper) or use as-is (non-carbonated) to float over the pomegranate base — both options work. If using club soda, add it just before assembling to preserve fizz.

Fill each serving glass with 1–2 crushed ice portions or 3–4 clear ice cubes (about 6 cubes per two glasses as listed). Pour approximately 3/4 cup of the chilled pomegranate-lemongrass soda base into each glass, filling about two-thirds of the glass.

Gently float about 1/4 cup of the orange-pineapple-grapefruit citrus topper over the pomegranate base. Pour slowly over the back of a spoon held just above the base if you want a layered effect.

Garnish each glass with an orange slice on the rim, a mint sprig tucked beside the orange, and 1/2 tablespoon pomegranate seeds sprinkled on top. Add an edible flower or grapefruit twist if desired.

Serve immediately with a straw or stirring stick so guests can mix to taste.