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Bullards Valentine's Day Cocktail - The Pomegranate and Basil Spritzer

Bullards Pomegranate and Basil Spritzer

A light and refreshing cocktail with a strawberry sweetness and delicious apple and black pepper aftertaste. The Double Dutch Pomegranate and Basil mixer is an absolute must, its lightness really highlights the other flavours, and adds body to this cocktail. I also made my own pomegranate syrup (recipe below). You can absolutely buy syrup instead - I like Maison Routin’s cocktail syrups - but you have to admit it’s impressive if you can say to your date that you made your own. This is the perfect cocktail to embark on a romantic night in, and with homemade pomegranate syrup, it’s like drinking pure love. 

Keyword cocktail
Servings 1

Ingredients

Ingredients:

Pomegranate Syrup

  • 1 Pomegranate
  • Water
  • Caster Sugar
  • 2/3 drops Orange Blossom Water or Orange Extract

Pomegranate and Basil Spritzer

  • Ice
  • 25 ml Bullards Strawberry and Basil
  • 50 ml Apple Juice
  • 1 tbsp Pomegranate Syrup
  • Double Dutch Pomegranate & Basil Mixer
  • Pomegranate Seeds and Basil to Garnish

Instructions

Method:

Pomegranate Syrup

  1. Start by carefully cutting a small circle around the tip of the pomegranate, making sure to only cut just below the surface of the fruit. Slowly pull the tip of the fruit out of the circle you have cut. With your knife, split the pomegranate in two, and then in four, again, making sure not to cut too far below the membrane. 

  2. Prepare a large bowl of cold water. Placing the fruit so it is fully submerged, start to pull apart the segments you have made with your knife. Working with one piece at a time carefully start to separate the seeds from the fruit. The water ensures that the seeds will sink while the membrane floats, allowing you to easily sift through at the end, and discard the pith. It also prevents pomegranate juice from absolutely destroying your kitchen. 

  3. Once you have separated the seeds from the fruit, drain and place the fruit in the blender. Blend until you have a beautiful bright pink liquid, and all the seeds have burst.

  4. Sieve the contents of the blender into a new bowl – making sure to squeeze all the juice out of the seeds, before discarding the contents of the sieve. You should be left with a much deeper coloured juice.

  5. Measure out the volume of the remaining pomegranate juice, and the same volume of sugar. Pour both into a non-stick pan, and bring to the boil, stirring often. 

  6. Once bubbling, turn the heat down, pop a lid on it and let it simmer for five minutes. Keep an eye on the syrup to ensure it doesn’t over-bubble, making sure to stir occasionally.

  7. After five minutes is up and the sugar has dissolved, you should be left with a lovely thick syrup. Allow to cool completely before sieving one final time, and adding a couple drops of orange blossom water or orange extract. 

  8. Decant into a glass bottle with a tight seal and use in your favourite cocktails. Use within six months. 

Bullards Pomegranate and Basil Spritzer

  1. Add plenty of ice to a large chilled wine glass. Followed by the gin, apple juice and pomegranate syrup.

  2. Top with Double Dutch Pomegranate & Basil Mixer and stir to combine.

  3. Garnish with a sprinkle of pomegranate seeds and a few fresh basil leaves. 

  4. Enjoy!