The Australian pomegranate season is from about November till March so this Friyay Cocktail is perfect for a summer wedding. The pomegranate is native from Iran to the Himalayas in northern India and was cultivated and naturalised over the whole Mediterranean region since ancient times.

Pomegranate + Gin Cocktail

• 60ml gin
• 30ml sweet vermouth
• 30ml 100% pomegranate juice
• 15ml Cointreau
• 2 dashes Angostura bitters
• Strip of lemon zest and pomegranate seeds
• Ice

Directions:

Put a cocktail glass in the freezer while you mix together the drink.
Add the gin, vermouth, cointreau, pomegranate juice and bitters to a cocktail shaker filled with ice. Stir with a spoon for at least 15 seconds.
Remove the glass from the freezer, and rub the rim with a strip of lemon zest. Drop the zest in the glass.
Strain the cocktail from the shaker into the cold glass, and add a fresh ice cube and pomegranate arils. Enjoy!

Images & recipe from http://sarahjhauser.com

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