Restaurants›TAO Uptown›Pomegranate Rickey Recipe

Pomegranate Rickey Recipe

Inspired by TAO Uptown
Time8m
Serves1

Make Pomegranate Rickey Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pomegranate Rickey

Method

Pomegranate Rickey

1

Chill glass

Place a highball or Collins glass in the freezer for a few minutes or fill it with ice water to chill while you prepare the cocktail.

2

Combine base ingredients

In a cocktail shaker, add 2 oz gin, 2 oz fresh pomegranate juice, 0.75 oz fresh lime juice, and 0.5 oz simple syrup. Fill the shaker with ice (about 4-6 medium cubes).

3

Shake

Secure the shaker and shake vigorously for about 10-12 seconds until the outside of the shaker feels cold and slightly frosted.

4

Prepare glass

Discard the ice water from the chilled glass (if used) and add fresh ice — either cubes to just above the halfway point or crushed ice to nearly fill the glass (about 1 cup).

5

Strain and top

Strain the shaken mixture over the fresh ice in the chilled glass. Top with approximately 3 oz club soda, pouring gently to preserve fizz.

6

Garnish

Gently stir once with a bar spoon to integrate the soda. Sprinkle 1 tbsp pomegranate arils on top, add the lime wheel or wedge to the rim, and optionally slap the mint sprig between your hands to release aromatics and tuck it into the glass.

7

Serve

Serve immediately with a straw or stirrer. Encourage sipping slowly to enjoy the effervescence and bright, tart-sweet balance.