Rye and Pomegranate Punch, for All Your Boozy Holiday Needs
Total Time: 3 days +15 min; Active Time: 15 min
- 8 strawberries
- 4 ounces of gin
- 1 red jalapeño
- 1 cup granulated sugar
- 1 cup water
- 1 ounce fresh lime juice
- 10 blueberries
- 2 cilantro stems
- Remove the tops from five of the strawberries and cut the fruit into quarters. Place them in a clean glass jar that is sealable and cover with the gin. Close the lid and allow the gin to infuse for three days, then strain out the solids. Set aside.
- Make your red jalapeño simple syrup. Cut off of the stem of the jalapeño and then cut it in half. Add the jalapeño, the sugar, and the water to small pot. Bring the mixture to a boil then remove from heat and allow it to cool. Strain out the pepper halves and the seeds. Set aside.
- In a cocktail shaker muddle together the lime juice, blueberries, the remaining three strawberries, and the cilantro stems. Pour in all of the gin and two ounces of the simple syrup. Add ice and shake vigorously.
- Strain the drink into a cocktail cup over strained ice and serve!