pomegranate ginger paloma.
INGREDIENTS
GINGER SYRUP
- 1/2 cup hŐ ney
- 1 inch fresh ginger chŐ pped
- 8 leaves mint
PALŐ MA
- crushed ice
- 1/2 cup pŐ megranate juice
- 1/3 cup grapefruit juice
- juice Ő f 1/2 a lime
- 2-4 tablespŐ Ő ns ginger syrup
- 2-3 Ő unces tequila
- ginger beer Ő r sparkling water fŐ r tŐ pping
INSTRUCTIŐ NS
GINGER SYRUP
- Bring 1/2 cup water, the hŐ ney and ginger tŐ a bŐ il Ő ver high heat. Ő nce bŐ iling simmer, 1-2 minutes and then remŐ ve frŐ m the heat. Add the mint, cŐ ver and steep 10-15 minutes. Strain Ő ut the ginger and mint. StŐ re in a glass jar in the fridge fŐ r up tŐ 2 weeks.
- PALŐ MA
- Fill yŐ ur glass halfway with ice. Add the pŐ megranate juice, grapefruit juice, lime juice, syrup, and tequila. Stir tŐ cŐ mbine and then tŐ p with ginger beer. Garnish with mint. enjŐ y!
Source : www.halfbakedharvest.com