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Pomegranate Gin Fizz

A festive, jewel-toned riff on the classic Gin Fizz. Tart pomegranate juice meets botanical gin, finished with a velvety, meringue-like foam. Perfect for holiday entertaining.
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Equipment

  • Cocktail Shaker (Boston Shaker preferred)
  • Hawthorne Strainer
  • Fine Mesh Strainer (optional, for ultra-smooth foam)
  • Highball or Collins Glass

Ingredients
  

  • 2 oz Gin London Dry recommended
  • 1.5 oz 100% Pomegranate Juice unsweetened
  • 0.5 oz Fresh Lemon Juice
  • 0.5 oz Simple Syrup 1:1 ratio of sugar to water
  • 1 Fresh Egg White Large OR 1 oz Aquafaba (for vegan option)
  • 1-2 oz Club Soda / Soda Water chilled

Garnish: Fresh rosemary sprig and pomegranate arils

Instructions
 

  • Combine Ingredients: Add the gin, pomegranate juice, lemon juice, simple syrup, and egg white (or aquafaba) into your cocktail shaker. Do not add ice yet.
  • The Dry Shake: Seal the shaker tightly. Shake vigorously for 15–20 seconds. This emulsifies the egg white to create the base structure for the foam.
  • The Wet Shake: Open the shaker and fill it ¾ full with ice cubes. Seal again and shake hard for another 15 seconds until the shaker feels frost-cold to the touch.
  • Strain: Strain the mixture into a chilled Highball or Collins glass. (Note: Traditionally, this is served without ice in the glass to preserve the foam structure, but you may serve over fresh ice if preferred).
  • The Fizz: Gently pour the chilled soda water into the center of the foam. The head should rise slightly above the rim of the glass (the "soufflé effect").
  • Garnish: "Spank" a sprig of rosemary between your hands to release the oils and place it on top or tucked into the side. Sprinkle a few pomegranate seeds on top of the foam.

Notes

  • The Soda Pour: Pouring the soda slowly is key. If you pour too fast, you will break the foam. Some bartenders prefer adding 1 oz of soda to the empty glass first, then straining the cocktail over it to mix it gently.
  • Make it Festive: For a Christmas version, use a Rosemary Simple Syrup instead of plain sugar syrup. Simmer 1 cup water, 1 cup sugar, and 2 sprigs of rosemary for 5 minutes, then cool.
  • Fresh is Best: Bottled lemon juice will result in a metallic taste. Always use fresh squeezed.
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