Category: Beverages


Pomegranate Margaritas

Permalink 08:10:55 am, Categories: Beverages  

All credit to my neighbor Allison for this one!

1/4 cup sugar
1/4 cup hot water
3/4 cup pomegranate juice
3/4 cup tequila (or more...)
1/2 cup fresh lime juice (about 6 limes)
1/4 cup orange liqueur

1. Stir together sugar and hot water until sugar is dissolved. Stir in pomegranate juice and next 3 ingredients.
2. Pour desired amount of pomegranate juice mixture into a cocktail shaker filled with ice cubes. cover with lide and shake for 30 seconds or until thoroughly chilled. Remove lid, and strain into chilled cocktail glasses. Repeat procedure with remaining pomegranate mixture. Serve immediately.

Pomegranate Cocktails

Permalink 08:07:50 am, Categories: Beverages  

2 c. pomegranate juice
1.5 c vodka
1 c grenadine
1 c fresh blood orange juice
0.5 c fresh lime juice

Combine all ingredients in a pitcher, serve over ice.


Dave's Killer Eggnog

Permalink 07:58:44 am, Categories: Beverages  

3 eggs, separated
1/2 cup sugar
1/2 cup bourbon
1/4 cup light rum
2 cups milk
1 cup heavy whipping cream

Beat egg yolks until thick, add sugar slowly, then add bourbon slowly, add rum & milk, then chill

Beat egg whites & whipping cream separately & fold in with the rest.

Best dusted with freshly grated nutmeg.



Permalink 08:08:25 pm, Categories: Beverages  

2 oz absolute citron
1 oz triple sec
1/2 oz fresh lime juice
1/2 oz homemade grenadine (may sub simple syrup)
1 oz cranberry juice

Combine, shake with ice, serve in a chilled martini glass. To kick it up a notch, throw in a shot of pomegranate liquor.

I like the deep red the grenadine brings to the party, especially since I'm not one for pink drinks.


Permalink 08:06:44 pm, Categories: Beverages  

From Good Eats. This is so much better than anything from the supermarket!

4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months (I've stored it a lot longer with no problem, but do so at your own risk!)

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Robin's Random Recipes

My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.




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