By Ashley Bode | December 1, 2011

Photo: MookieLuv

Remember those stories about the Garden of Eden that you have heard? Supposedly, it wasn’t an apple with which the serpent tempted Eve, but a Pomegranate. Maybe even a Pomegranate cocktail.

Originally native to parts of China, India and the Middle East, the pomegranate made its way into western civilization with the onset of trade. Celebrated by ancient Egyptians but purposely avoided by early meat loving Europeans, the word pomegranate means seeded apple. Pomegranates gained popularity in more recent years with its identification as an antioxidant rich “super fruit” and remains one of the few fruits that are nearly impossible to find out of season.

Lucky you, pomegranates are in season during November and December and serve as a great addition to a multitude of culinary adventures, from salad dressings, homemade jellies and that’s right, cocktails.The sweet tannins and busting sensation of pomegranate arils (or seeds) add a divine dimension to any recipe. There’s no doubt that you’ve seen a pomegranate martinion a cocktail list before, or even sipped on one yourself. Let’s take a different approach. Here’s our suggestion for your weekend cocktail or should you be hosting a party in the next few weeks, a signature cocktail to serve your guests.

Pomegranate Campari Cocktail Recipe


4 ounces pomegranate juice, chilled
1 ounce fresh grapefruit juice
1 ounce fresh lime juice
1 ounce Campari
Pomegranate seeds (optional)
1 lime wedge for garnish


  1. Combine grapefruit juice, pomegranate juice, lime juice, and Campari. Pour over ice in a rocks glass.
  2. Garnish with a lime wedge and add some pomegranate seeds into the glass.

For more on pomegranate, check out Ashley’s post here.

Photo: MookieLuv

For more of Ashley’s tips and recipes, follow me on Twitter (@MarcusCooks)


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