Pomegranate Cranberry Juleps.
It’s another holly jolly cocktail for us!
So! While I usually consider mint juleps to be a spring cocktail with the Kentucky Derby and such, I actually love the idea of serving them in the winter. Bourbon is just so… warming. You know? Even though we are pouring it over the traditional crushed iced, it’s still warm and wonderful especially when mixed with the flavors of pomegranate and cranberry.
It’s so, so good!
Also, if you’re a major crushed ice lover like I am these are ridiculously crunchy and satisfying. It’s like a grown up slushie.
These are SO easy to make for a holiday party. I’d actually suggest setting up a little bar with your pomegranate and cranberry juices in cute jugs and having the bottle of bourbon near. Have a bowl full of adorable fresh mint and then a bucket of your crushed ice! The only thing that will take some maintenance is the ice, but this way, people can construct their own juleps.
Because cocktails are certainly something that need to be constructed… eye roll.
I’ve shared a bunch of cocktails lately that would be wonderful for Christmas morning, but I have to say that this one is much more of a Christmas dinner or party drink. Unless you’re into consuming bourbon first thing when you wake up. Eeeep.
But it’s a classy and more sophisticated beverage that can hold up against a roast and fancy snacks.
And it’s jewel toned!! I want to jewel tone my life. Like decorate our home in jewel tones, only wear jewel tones. Forever and ever!
Okay let’s majorly cheers.
- 2 1/2 ounces bourbon
- 1 1/2 ounces mint simple syrup
- 1 ounce cranberry juice
- 1 ounce pomegranate juice
- crushed ice
- fresh mint leaves
- 1/3 cup granulated sugar
- 1/3 cup water
- 1 bunch of mint leaves
Combine bourbon, mint simple syrup and juices together in a cocktail shaker with ice and shake for 30 seconds. Pour over crushed iced and serve with extra mint leaves. You can also garnish with cranberries or pomegranate arils if you wish.
Combine sugar, mint and water together in a small saucepan and heat over high heat until boiling, stirring constantly. Reduce heat to low and cook for another minute or so, then set aside to cool completely. Remove mint before using. You can do this ahead of time and store it in the fridge!
Doesn’t that just look like a glass of jewels?!