Pomegranate Martini Recipe
I grow pomegranates at home in Oakland. It's a beautiful tree and produces several quarts of arils in October; due to climate, they are stronger and not as sweet as the commercially available varieties.
You can get good pomegranates this time of year in the farmer's markets.
Here's a purist recipe with gin and without the sour:
2-3 parts gin (Plymouth, Hendricks, Sapphire)
1 part Pama liqueur
shake over ice; garnish with pomegranate arils
If that's too dry, can add pomegranate syrup if you can find one made with real pomegranate (Monin is OK, not great). I make my own with The Perfect Puree's frozen pomegranate-thaw and stir in enough sugar to saturate fully (about 4 to 1).
If it's too strong, can add Pom juice (or squeeze your own in season).
I also have a daiquiri and punch if anyone is interested.
Not a martini but a great Christmas coctail:
Seeed two pomegranites (hint: cut the pom in a bowl filled with water. Then seed the pom under the water. You won't stain anything this way)
Soak the seeds in enough brandy to cover and add the zest of one orange.
Place the soaked seeds in a champainge glass and cover with a bubbly white wine, prosecco, Champaigne, or Cava.
When the seeds are all gone, pour the remaining brandy into a nice snifter and enjoy. Waste not, want not.