Pomegranate Mojito Cocktail

5 from 4 votes

This Pomegranate Mojito Cocktail is festive and perfect for the holidays! It's made with white rum, lime juice, fresh mint, and club soda.

Prep Time10

Cook Time5

Cooling Time:1

Total Time1 15

Course: Drinks

Cuisine: Cuban

Diet: Gluten Free, Vegan, Vegetarian

Keyword: pomegranate mojito, christmas pomegrante cocktail, pomegranate mint cocktail,

Servings:

Calories: 229kcal

Author: Christine Rooney

Equipment

Ingredients

1 ½ oz. white rum
¾ oz. lime juice
¾ oz. simple syrup
2 oz. pomegranate juice
3 oz. club soda
5 fresh mint leaves
1 Tbsp. pomegranate arils for garnish
½ cup ice cubes

US Customary - Metric

Instructions

For The Simple Syrup:

Pour 1 cup of water and 1 cup of sugar (also known as granulated sugar) into a sauce pan. Stir the water and sugar until combined with a whisk.
Place the sauce pan on the stove top and bring to a boil. Once boiling, bring the heat to low and simmer just until the sugar has dissolved into the water, stirring often.
Remove the sauce pan from the stove top as soon as the sugar has dissolved and allow to cool completely (this may take up to an hour).

How To Cut and De-Seed A Pomegranate:

Slice the top of a pomegranate with a knife and pop it off like a lid.
Find the sections of the pomegranate (the sections are marked by the white pith on the inside of the pomegranate). Run a knife along each section on the outside of the pomegranate.
Pry the pomegranate open (it should open into sections).
Pry the sections apart and remove the pomegranate arils with your fingers. Place them into a small bowl. You can also turn the pomegranate upside down and tap it with a spoon over a bowl to catch the seeds.
Once all of the arils have been removed, cover them with water. This allows any extra white pith to float to the top. Remove the white pith with a spoon and discard. Drain and rinse the pomegranate arils.

For The Pomegranate Mojito:

Juice 4-5 large limes (this yields ½ cup lime juice). Feel free adjust the amount of limes depending how much juice you'd like.
Place a few sprigs of fresh mint into a cocktail shaker. Using a cocktail jigger, measure 1 ½ oz. white rum and pour it into the shaker.
Measure ¾ oz. each of lime juice and simple syrup and pour both into the shaker. Add ½ cup of ice to the shaker.
Place the lid securely on the cocktail shaker and shake it vigorously for 10 seconds (this helps to break apart the mint).
Remove the lid and pour the contents of the shaker into a Collins glass (or any tall glass). Measure 2 oz. of pomegranate juice and add it to the glass.
Top the drink with club soda (feel free to add more ice if you'd like).
To Serve: Serve the mojito with extra fresh mint, a lime wheel or wedge, and 1 Tbsp. or so of pomegranate arils.

Notes

The instructions are written to yield 1 cocktail. Simply repeat the process to make more cocktails.

The nutritional information is based on 1 cocktail.

The simple syrup must be cooled before use and/or before transferred to the refrigerator for storage. Make sure to plan accordingly and allow it to cool before use.

Alternately, the simple syrup can be made the day ahead and stored in the fridge until needed.

You can purchase pre-packaged pomegranate arils if you prefer.

Nutrition