| DanDan’s Phoenix Down Cocktail |
Author: Nicole
Ingredients
Syrup
- 6 ounces ginger
- 1 cup turbinado (or raw) sugar
- 1 cup water
Cocktail
- 1-1/2 ounces reposado tequila (see Notes)
- 1 ounce pomegranate juice
- ½ ounce ginger syrup
- ½ ounce freshly squeezed lime juice (~ ½ lime) (see Notes)
- Seltzer water
- Lime wheels (for garnish)
Instructions
To make syrup:
- Peel ginger and thinly slice.
- In a small saucepan, add ginger, sugar and water and bring to a simmer over medium-low heat. Stir until sugar has dissolved. Gently simmer, uncovered, for 30 minutes.
- Remove pan from heat and allow mixture to steep for an hour.
- Strain through a sieve in a container and refrigerate until ready to use. Makes 1-1/2 cups. Syrup keeps for four weeks.
To make cocktail:
- Fill a shaker halfway with ice.
- Add tequila, pomegranate juice, ginger syrup and lime juice. Shake.
- Strain into a highball glass filled with ice. Top with seltzer water.
- Garnish with a lime wheel.
Notes
* Don’t have reposado tequila? Silver or blanco also works.
* I recommend POM Wonderful juice found in the refrigerated section of your grocery store.
* Before squeezing the limes, heat them in a microwave for about 30 seconds and then rub them back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
* I recommend POM Wonderful juice found in the refrigerated section of your grocery store.
* Before squeezing the limes, heat them in a microwave for about 30 seconds and then rub them back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
Recipe by Riegl Palate at https://www.rieglpalate.com/dandans-phoenix-down-cocktail/