Perfect for brunch, lunch or any time you want something citrusy, sweet and bubbly — this Pomegranate Blood Orange Cocktail is easy to make, bright in flavor and always a crowd-pleaser.
Blood Oranges
Blood oranges are among the most beautiful and flavorful citrus. Their season is relatively short — generally November through March — and when ripe their flesh and juice reveal a deep ruby color and a sweet, complex flavor. That distinctive red hue comes from anthocyanins, the same pigments that tint some purple vegetables. Though ordinary-looking from the outside, their interior is a delightful surprise. Use them in salads, desserts and cocktails, or simply enjoy them fresh.
Blood oranges trace back to the Mediterranean in the 18th century and are especially associated with Italy, where they are known as Arancia Rossa. In Sicily they are celebrated with festivals and featured in many dishes. The deep color develops when nights are cool, which is why the fruit thrives in Mediterranean-like climates. If you haven’t tried them yet, seek them out while they’re in season — their flavor and color are exceptional.
Pomegranate
Pomegranate is another winter favorite, available roughly October through March. Native to the region between modern-day Iran and India, pomegranates were introduced to California in the 1700s. Inside you’ll find bright red arils (seeds) that are tart and slightly sweet — perfect for garnishing drinks and salads or eating on their own.
For this cocktail we use pomegranate arils and a pomegranate liqueur such as PAMA, which blends vodka, a touch of tequila and pomegranate juice for a sweet, fruity spirit-forward note.
Ready to make the Pomegranate Blood Orange Cocktail?
You’ll need fresh orange or blood orange juice, sparkling white wine or Champagne, pomegranate liqueur (or pomegranate juice for a mocktail), fresh blood oranges and pomegranate arils.
There are two easy ways to prepare this cocktail. For one or two servings: pour pomegranate liqueur into an 8 oz coupe or cocktail glass with a couple of ice cubes, add orange juice, squeeze a little fresh blood orange juice on top, then finish by topping with sparkling wine and garnishing with a blood orange wedge and a few pomegranate arils.
To make a larger batch: combine the pomegranate liqueur and orange (or blood orange) juice in a pitcher or large shaker filled with ice and stir. Divide into glasses, top each with sparkling wine, add a fresh squeeze of blood orange and garnish before serving. Cheers!
Mocktail option
For a non-alcoholic version, substitute pomegranate juice (for example, POM) for the liqueur, add fresh orange or blood orange juice, and top with a citrus-flavored sparkling water (tangerine or orange). Garnish the same way with blood orange wedges and pomegranate arils. Adjust the proportions to taste.
If you love pomegranate cocktails, try a Pomerita for another fruity favorite.
All content and photographs ©Claudia’s Table and claudiastable.com
Pomegranate Blood Orange Cocktail
Equipment
- cocktail shaker
- coupe or cocktail glass (optional)
- cocktail picks or toothpicks for garnish
Ingredients
For cocktail
- 1.5 oz Pomegranate liqueur (PAMA suggested)
- 1.5 oz orange or blood orange juice
- Champagne or sparkling white wine, to top
- 1/4 whole blood orange, fresh
For garnish
- 1/4 whole blood orange, cut into small wedges or segments
- 10 pomegranate arils (seeds), separated
- citrus leaves (optional)
Instructions
For 1 or 2 cocktails
- In an 8 oz coupe or cocktail glass with a couple of ice cubes, add the pomegranate liqueur, then the orange juice. Top with Champagne or sparkling white wine.
- Squeeze a little fresh blood orange juice on top, garnish with a blood orange wedge and pomegranate arils, and serve.
For a large batch
- In a pitcher or large shaker with ice, add the pomegranate liqueur and orange (or blood orange) juice. Stir to combine.
- Pour into cocktail glasses and top each with Champagne or sparkling white wine.
- Add a fresh squeeze of blood orange juice to each glass.
- Garnish with a blood orange wedge and pomegranate arils, then serve.
For a mocktail
- In a glass with ice, add pomegranate juice, then orange or blood orange juice. Top with citrus-flavored sparkling water.
- Add a squeeze of fresh blood orange juice, garnish with a wedge and pomegranate arils, and serve.
- Adjust the proportions of pomegranate and orange juices to suit your taste.
Notes
For larger batches, increase the servings on the recipe card to scale ingredient amounts. One whole pomegranate yields roughly 600 arils, so you may have extras if making multiple cocktails.
Nutrition
Serving: 8 oz — Calories: 168 kcal
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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