Pomegranate and Orange Peel Fizz
During her first pregnancy, Deb Perelman, cookbook author and founder of the blog Smitten Kitchen, envisioned a Negroni without any of the three alcohols that normally compose it. She realized that the cocktail’s magic was in the bitterness. This is her simpler attempt to embrace the cocktail she missed most in teetotaling times.
Pomegranate juice provides the deep, garnet tartness that makes a cocktail sing. A simple syrup, simmered long enough with orange peels so that it is as much bitter as it is sweet, provides the rest—that and the fizz (Deb uses seltzer, but Cava or Prosecco is a natural swap for those who drink). To finish the drink, Deb adds a muddled fresh orange slice and crunchy arils of fresh pomegranate. It looks fashionable, feels festive and will leave you with absolutely no headache in the morning.
Ingredients:
- 1 orange, any variety
- 1 cup (8 fl. oz./250 ml) water
- 1 cup (6 1/2 oz./200 g) granulated sugar
- A few small ice cubes per glass
- 1 cup (8 fl. oz./ 250 ml) pomegranate juice
- 1 cup (8 fl. oz./ 250 ml) seltzer or club soda
- 1/4 cup (1 1/2 oz./45 g) fresh pomegranate arils
Directions:
Use a knife to cut the skin and all the white pith off the orange in large peels. Place the peels in a small saucepan with the water and sugar and bring to a simmer. Simmer gently for 15 minutes, then let the syrup cool with the orange peels inside for maximum flavor infusion. Strain before using.
Cut the peeled orange into 8 slices and cut 4 of the slices in half, forming half-moons. Place one full and one half-slice in the bottom of each 8-fl.-oz. (250-ml) glass and muddle them lightly. Add a couple of small ice cubes to each glass, followed by 1 1/2 Tbs. of the orange peel syrup and 1/4 cup (2 fl. oz./60 ml) each of the pomegranate juice and seltzer, and stir to combine. Sip and add more syrup, juice or seltzer to taste. Garnish each glass with one of the halved orange slices (you should have one left for each) followed by the pomegranate arils. The fresh orange slices float and should hold up some of the pomegranate prettily. Cheers! Serves 4.
Note: You’ll have more syrup than needed for this recipe, but once strained, it keeps for a month in the fridge.
Adapted from Smitten Kitchen Every Day by Deb Perelman (Knopf, 2017)
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