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Pomegranate negroni

Pomegranate negroni

The sweet-sharp notes of pomegranate juice make it a natural addition to this classic cocktail by Ed Smith. This recipe can easily be scaled up to serve as many people as you wish.

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  • Serves2
  • CourseDrink
  • Prepare10 mins
  • Cook-
  • Total time10 mins

Ingredients

  • 8 tbsp seeds from 1 pomegranate
  • 8 large ice cubes
  • 60ml Campari
  • 60ml London dry gin
  • 50ml red vermouth (such as Antica, Martini Rosso or Cinzano Rosso)
  • 2 strips thin (scrubbed) orange peel, pith scraped away

Method

  1. Use a muddler or the flat end of a wooden spoon to crush 6 tbsp pomegranate seeds in the base of a cocktail shaker or other tall vessel. Strain the juice through a sieve into a small jug.

  2. Divide the ice between 2 low-ball glasses. Pour ½ of the pomegranate juice, Campari, gin and vermouth into each glass. Rub the orange peel strips around the rims, twist to release the oils, then add. Stir for 15-20 seconds to chill the spirits, add the final 2 tbsp pomegranate seeds and serve.

Cook’s tip

To remove the seeds from a pomegranate, make 3-4 incisions in the skin from the top to the bottom of the fruit. Over a bowl of cold water, pull the fruit apart. Knock and push the seeds into the water, discarding the thick skin, then use a fine sieve to pick out any white pith, which will float to the top of the bowl. Strain the water through a sieve and store the seeds in an airtight container in the fridge for up to 4 days. One standard pomegranate (about 290g) yields around 170g seeds. 

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