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Rum and Pomegranate Cocktail |
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Serves: 2 Print this Recipe(Granada Coctél) Category: Mixed Alcoholic Drinks and Cocktails Pomegranates are grown in many parts of Mexico and the bright red seeds are used to garnish Stuffed Poblano Chiles in Walnut Sauce (see Vegetables) and Christmas Eve Salad (see Salads). The juice is often used as a refreshing beverage or added to drinks like this cocktail. Some commercial grenadine syrups are flavored with pomegranate juice, but most are made of artificial flavors. You can make your own Pomegranate Syrup (see Beverages) or substitute grenadine. This is fun to serve for something different. 2 teaspoons Pomegranate Syrup 4 ounces pineapple juice 3 ounces white rum 2 teaspoons fresh lime juice Cracked ice (see Note below) Prepare pomegranate syrup, if using. Then, put all of the ingredients into a blender or cocktail shaker with cracked ice. Blend or shake well and strain equally into 2 (4-ounce) cocktail glasses. Serve cold. NOTE: To crack ice cubes, put them in a heavy plastic bag, remove air from the bag, seal it, then put the bag on a cutting board. With a hammer or heavy rolling pin, gently break cubes into chips. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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