Wine & Spirits

By Stef Schwalb

Hot time summer in the city…That’s right people – get ready for the heat, humidity, and hair-raising adventures that only NYC can bring during the warmer months we’re embarking on. What do we love best about the rising temperatures? All of the innovative cocktails we can enjoy in order to keep ourselves calm, cool, and collected. One of latest finds we love makes decadent drinks a synch right in the PAMA of your hand.

PAMA Pomegranate Liqueur strives to devise a “cure for the common cocktail,” and they definitely succeed by our standards. At a media session a few weeks ago, we made some of these beautiful beverages ourselves, and luckily, being a master mixologist wasn’t required (although it definitely helped that we were guided by one – big thanks to PAMA ambassador Eben Freeman ). And believe us when we say that if we can do it, so can you. The sweet-tart flavor of PAMA makes it mix seamlessly with so many base spirits, including champagne, vodka, gin, tequila, rum, cachaca, bourbon, whiskey, brandy, and cognac. Here’s just a few of our favorites from the day. Be sure to check out the website for more recipes, home bartending tips and where you can go to grab a bottle of your own.

A Bird in the Hand (Recipe by Eben Freeman, courtesy of PAMA)
Glass: Tiki Mug
Garnish: Pineapple Leaf, Cherry, and Orange Wheel
1 oz. PAMA Pomegranate Liqueur
1 oz. Spiced Rum
½ oz. Triple Sec
1 oz. Lime Juice
1 oz. Pineapple Juice
Dash Simple Syrup

Method: Combine all ingredients in a shaker. Add ice and shake vigorously. Strain into mug, fill with crushed ice, stir, and top with more crushed ice.

Tea It Up (Recipe by Eben Freeman, courtesy of PAMA)
Glass: Mason Jar
Garnish: Lemon Wheel and Mint Sprig
1 oz. PAMA Pomegranate Liqueur
1 oz. Bourbon
3 oz. Iced Tea
3 oz. Lemonade
Dash Peach Bitters

Method: Combine all ingredients in Mason jar, fill with ice, stir, and garnish.

Glass: Flute (Recipe courtesy of PAMA)
Garnish: Strawberry
2 oz. PAMA Pomegranate Liqueur
2 oz. Champagne

Method: Pour PAMA and Champagne into shaker over ice. Strain into chilled glass.


Originally published August 2012
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