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.
These gorgeous images from http://sarahjhauser.com
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
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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