3 Kings

Three Kings is a complex, refined pomegranate drink created by Jessa Smout of Amrita Handcrafted Beverages. The flavor and the color of pomegranate juice can make for a fantastic and memorable cocktail or mocktail.

November marks the arrival of the holiday season — and also National Pomegranate Month.

I remember as a child spending hours pulling the ruby red jewels from the caves of their leathery rind — endless hours of concentration that yielded treats.

As an adult I don’t have the time or patience to extract those ruby arils of goodness, but I have mastered a trick to extract them.

Here’s a tip, adapted from TheCafeSucreFarine.com: Wash the rind, then roll the fruit on a hard surface to loosen the seeds. Cut around the middle and tear it open into halves. Hold each half over a bowl, seeds down, and whack the top of the skin with a wooden spoon, squeezing a little, and the seeds will release.

Among the hundreds of ways to enjoy the mythologically tasty fruit is in these pomtastic cocktails and mocktail recipes. Try a few over the holidays.

Three Kings

Created by Jessa Smout, founder and creator of Amrita Handcrafted Beverages of Jackson

1.5 ounces JH Stillworks Barrel Aged Great Grey Gin

1/4 ounce Zirbenz Stone Pine Liqueur

1.5 ounce The Perfect Purée of Napa Valley Pomegranate, thawed

1/2 ounce blood orange juice

1/4 ounce Amrita Cranberry Cordial (or substitute with cranberry juice)

1 drop frankincense organic essential oil

1. Age the JH Stillworks Barrel Aged Great Grey Gin in a barrel for six days.

2. Combine all the ingredients in a shaker, add ice and shake until proper dilution and mixing is achieved.

3. Strain over ice into an old-fashioned glass.

4. Garnish with edible gold and smoked rosemary.

You can order the puree at PerfectPuree.com.

Hot Holiday Punch

Created by chief mixology officer, Fresh Victor Mixers (FreshVictor.com)

3 ounces Fresh Victor Cactus Pear and Pomegranate

1.5 ounces American whiskey

0.5 ounces St. Elizabeth’s Allspice Dram

1. Warm ingredients on the stove top and store in a thermos dispenser.

2. Serve in a San Francisco-style Irish coffee glass (or another 6-ounce hot liquid glass).

3. Garnish with a wide lemon twist or floating allspice berries.

Beijo

By Alex Valencia, La Contenta of New York City

2 ounces Novo Fogo Barrel Aged Cachaca

0.5 ounces pomegranate syrup

0.5 ounces lime juice

0.5 ounces Aquafaba (or egg white)

Nutmeg for garnish

Add ingredients to a shaker without ice. Shake vigorously for about 10-12 seconds. Add ice to strainer and shake again until very cold. Strain and serve in a chilled coupe. Garnish with grated nutmeg.

• Make the pomegranate syrup by stirring together equal parts 100% pomegranate juice and cane sugar in a saucepan over low heat. Let cool. 

Contact Debbie Rizzo via 732-7078 or entertainment@jhnewsandguide.com.

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