Pomegranate and ginger spritzer

By Geoff Dillon and Whitney Rorison
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Pomegranate and ginger syrup:

  • 1 cup fresh pomegranate juice
  • 1/3 cup granulated sugar
  • 2 teaspoons fresh lime juice
  • 1 (5 centimeter) piece of fresh ginger, thinly sliced


  • 60 milliliters (2 ounces) pomegranate and ginger syrup
  • 30 milliliters (1 ounce) vodka
  • 2 dashes aromatic bitters
  • Handful of ice cubes, more for serving
  • 30 milliliters (1 ounce) soda water
  • Pomegranate arils, for garnish


  1. Make the pomegranate and ginger syrup. Combine the pomegranate juice, sugar, lime juice, and ginger in a small pot and bring to a boil. Reduce the heat and simmer for five to eight minutes, until the liquid begins to thicken slightly, periodically pressing the ginger with the back of a spoon to help bring out its flavour.
  2. Remove the pot from the heat and let cool for 30 minutes. Strain the syrup through a fine-mesh sieve into an airtight container. The syrup will keep in the refrigerator for up to two weeks.
  3. Make the cocktail. Add the syrup, vodka and bitters to a cocktail shaker. Add the ice and shake for 10 to 15 seconds.
  4. Strain the cocktail into a highball glass filled with fresh ice cubes. Top with soda water and garnish with pomegranate arils. 


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