Jingle Jazz Pomegranate Fizz

Jingle Jazz Pomegranate Fizz: A Festive Fusion of Flavor and Tradition

Celebrate the holidays with the Jingle Jazz Pomegranate Fizz, a cocktail that artfully blends the crispness of gin with the lush, deep flavors of pomegranate. This drink is not just a toast to the season but a journey through the rich culinary history of the pomegranate, a fruit revered since ancient times. Pomegranates have symbolized prosperity and abundance in various cultures, making this cocktail an ideal choice for holiday gatherings. Its vibrant red hue and effervescent character make it perfect for toasting during festive cocktail parties, bringing a touch of elegance and historical charm to your celebrations.

Instructions for Preparing a Pomegranate

  1. Cutting the Crown: Slice off the crown (top) of the pomegranate.
  2. Scoring the Skin: Gently score the skin in quarters from top to bottom, being careful not to cut too deep into the seeds.
  3. Opening the Pomegranate: Gently pull apart the pomegranate into quarters along the scored lines.
  4. Releasing the Seeds: Over a bowl of water, use your fingers to gently separate the seeds from the membrane. The seeds will sink to the bottom, and the membrane will float.
  5. Collecting the Seeds: Skim off and discard the floating membrane. Drain the seeds and they’re ready to use.

Quick Bite: Pomegranates are known for their high content of antioxidants, particularly punicalagins and anthocyanins, which are responsible for their vibrant red color and offer various health benefits.


  • 2 ounces 135º EAST Gin
  • 1 ounce pomegranate juice
  • 0.5-ounce fresh lime juice
  • 0.5-ounce simple syrup
  • Club soda, to top
  • Pomegranate seeds and lime wheel, for garnish


  1. In a shaker, combine the gin, pomegranate juice, lime juice, and simple syrup.
  2. Fill the shaker with ice and shake well until chilled.
  3. Strain the mixture into a glass filled with ice.
  4. Top with a splash of club soda.
  5. Garnish with a few pomegranate seeds and a lime wheel.

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