Basil & Salt's Holiday Moscow Mule - Basil & Salt Magazine

Pomegranates are in season from October through February, making them both a colorful and delicious addition to the holiday season. When choosing your pomegranate look for a deep color with a red to reddish-brown outer rind. If it’s ripe it will feel heavy for its size. It will keep chilled for 3 to 4 weeks if unopened.

How to de-seed your pomegranate

Using a paring knife, cut a circle at a shallow angle and remove the crown (blossom end) of the pomegranate. Toss away.

Use your paring knife to cut along the ridges on the outside of your pomegranate from blossom to stem. Make 6 gentle cuts careful not to go too deep, you don’t want to pierce the seeds.

Working over a bowl, use your fingers to gently pry open your pomegranate (see photo) and pull the seeds away from the peel and white membrane.

Holiday Moscow Mule

Difficulty: Simple
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Ingredients

1 copper mug
Ice
Fresh orange wedges (for cocktail and garnish)
2 ounces gin or vodka
4-6 ounces ginger beer
2 ounces cranberry juice
Pomegranate or frozen cranberries, for garnish
Rosemary sprig, for garnish

Directions

Squeeze orange wedge into copper mug and fill mug with ice. Pour gin, ginger beer and cranberry juice on ice. Garnish with pomegranate or frozen cranberries, rosemary sprig and drop an orange slice in for garnish.