A little sweet, a little spicy, with the perfect bourbon kick! Pomegranate Ginger Bourbon Cocktail is a fruity spin on the classic old fashioned, perfect for company or if you just want a cocktail to sip on.
Maybe there's something about being in your 30s that makes you like bourbon more. I'm not sure, but I've definitely found myself reaching for bourbon when I'm in the mood for a cocktail as of late.
The honey pumpkin smash was my latest victim and now this little pomegranate number. It's a crowd-pleaser for sure and packs a boozy punch without being too in your face like an old fashioned or martini.
Bonus points for the fact that it's a great cocktail any time of the year. Bourbon is definitely more of a fall/winter beverage for me, especially since pomegranates seem to be more available during that time, but the spicy ginger and sweet fruit would make this an easy to sip, refreshing adult beverage any time of year.
Best of all? You just need a little ginger simple syrup to shake with the other ingredients and voila! There's a cocktail in your glass.
How to make Pomegranate Ginger Bourbon Cocktails
Grate. Simmer. Shake. Sip.
We'll be clinking glasses in no time! This pomegranate bourbon cocktail is quick to come together.
What's the best way to grate ginger?
A microplane (affiliate link) is my go-to gadget anytime zesting and fine grating is involved. It's nice and sharp and if you do it upside down, the microplane edges hold all the zest/grating inside of it.
If you're a gadget minimalist, you can definitely use a regular fruit zester, or chop the ginger very finely with a knife. If you go the route of chopping and the pieces of ginger aren't super small, strain the simple syrup after cooling.
TIP: Be sure to peel the outside of the ginger root before grating.
TIP: You can definitely substitute ginger paste if you can't get ginger root, however, you should double the amount of ginger because it's not quite as strong as fresh grated.
Making any sort of simple syrup...
Simple syrups are such a great way to add a unique sweetness to any cocktail! This rosemary bee's knees is a great example. Just the right amount of piney, earthy rosemary sweetness with tart lemon and gin.
The same goes for this pomegranate ginger bourbon cocktail. The ginger simple syrup is spicy and sweet.
To make a great simple syrup, combine equal parts water and sugar. Add your infusion and bring to a simmer. Once it starts simmering, shut off the heat, and let it steep while it cools.
To make the rest of your cocktail, just pour all the ingredients in a shaker - or use a canning jar with a lid - and shake vigorously with ice!
Serving your cocktails
You can go ahead and serve this however you like, but I'd recommend over crushed ice in a high ball glass. You could also freeze the ingredients and make a really delicious slush! The alcohol in the recipe will keep it from freezing all the way, just like wine slushies.
For garnish, extra pomegranate arils, lime slices, and even a little candied ginger is a nice touch! Or you can go without the garnish and start sipping!
Did you make this recipe? Please tell me about it in the comments! I love hearing about your creations. Don't forget to tag me on your social media posts so I can see them!
Pomegranate Ginger Bourbon Cocktail
Pomegranate Ginger Bourbon Cocktail
- 1 ounce ginger syrup
- 1 ½ ounces pomegranate juice
- 2 ounces bourbon
- 2 dashes bitters
- splash of lime
- ½ cup sugar
- ½ cup water
- 1 tablespoon fresh grated ginger root - about 1 inch
- Make the syrup. In a small saucepan, combine the sugar, water, and freshly grated ginger. Bring to a simmer. Remove from heat and let cool.
- Build the cocktail. In a shaker, combine the ginger syrup, pomegranate juice, bourbon, bitter, and lime over ice.
- Shake and strain. Shake the ingredients vigorously for 10 seconds and strain into a high ball glass filled with crushed ice.
- If you can't find a fresh ginger root, try using ginger paste (usually with the herbs in the produce section) but double the amount needed as it tends to be a little milder.
- If you don't have a zester, you can finely chop the ginger root and strain the simple syrup after it cools.