Rum And Pomegranate Cocktail Food

POMEGRANATE MOJITO

Steps:

• Add the mint leaves, lime juice, simple syrup, and lime wedges to a highball cocktail glass and muddle to release the flavor of the mint and limes. Tip - If you don't have a muddler, the handle of a wooden spoon usually works pretty well or you can slap and roll the mint between your palms to release the flavor.
• Pour in the pomegranate juice.
• Fill the glass all the way to the top with crushed ice and add the rum. Stir with a bar spoon.
• Top off with club soda and garnish with a mint sprig, lime wedge, and pomegranate arils. Add a straw next to the mint garnish and enjoy immediately.

MR. TINGLES POMEGRANATE-RUM PUNCH

Steps:

• At least 24 hours before you plan to serve the punch, fill a Tupperware or cake pan with water and freeze to make an ice block that will fit in your serving vessel, or make several trays of large ice cubes.
• Meanwhile, make the infused rum: Carefully spoon Sichuan peppercorns directly into the bottle of rum, using a funnel if desired. Reseal the bottle and let sit at room temperature for 24 hours, jostling occasionally to move the peppercorns around. Strain the infused rum through a fine-mesh strainer and discard peppercorns. If not serving immediately, return the infused rum to the bottle using a funnel and store in a cool, dark place for up to 3 months.
• When ready to serve, combine entire bottle of infused rum with the measured pomegranate juice, lemon juice, simple syrup, and water in a large punch bowl. Stir well to mix and carefully add the ice block. Garnish punch bowl with lemon wheels, pomegranate seeds, and peppercorns if using. Ladle into ice-filled punch glasses and garnish each glass with a lemon wheel.

POMEGRANATE RUM PUNCH FOR A CROWD

Steps:

• Create an ice float by freezing water in a plastic container (choose a size that will make a shape to fit comfortably in your punch bowl) for at least 6 hours or overnight.
• Combine the pomegranate juice, lemonade and rum in a large punch bowl and stir well to incorporate. When ready to serve, add the large ice float, stir well and then chill for at least 15 minutes. Garnish with the berries and lemon wheels. Serve over ice in coupe or punch glasses.

RETRO RUM GINGER POMEGRANATE PUNCH

Steps:

• Combine the pomegranate juice, pineapple juice, orange juice, dark and white rums and ginger beer in a large punch bowl. Garnish with the orange slices and pomegranate seeds. Serve over ice in chilled glasses such as snifters, rocks, highballs, or cabernet glasses.

POMEGRANATE MULE

Steps:

• To make the ginger-honey syrup, combine ginger, honey, and ½ cup water in a small saucepan and bring to a simmer, stirring until honey is dissolved. Lower heat, cover the saucepan, and let simmer for two minutes. Remove from heat and let sit, still covered, for 2 to 3 hours. Strain out ginger and pour the syrup into a clean bottle or resealable jar. Keep refrigerated for up to 2 weeks.
• For the cocktail, add rum, pomegranate juice, lime juice, and ginger-honey syrup to a cocktail shaker, then fill with ice. Shake until well chilled, about 15 seconds, then strain into a rocks glass over fresh ice. Top with soda water, stir gently and garnish with lime wheel.