Salt + Spine

Share this post

Pomegroni by Adeena Sussman

saltandspine.substack.com
Featured Recipes

Pomegroni by Adeena Sussman

As I juiced my millionth pomegranate of the winter using the hand-cranked press that sits on our counter, it occurred to me: Who needs Campari when you’ve got fresh pomegranate juice?

Brian Hogan Stewart
Oct 1, 2019
∙ Paid
Share this post

Pomegroni by Adeena Sussman

saltandspine.substack.com
Share
Pomegroni

MAKES 2 COCKTAILS
ACTIVE TIME: 5 MINUTES TOTAL TIME: 5 MINUTES

As I juiced my millionth pomegranate of the winter using the hand-cranked press that sits on our counter, it occurred to me: Who needs Campari when you’ve got fresh pomegranate juice? The fruit’s tannic, sweet-bitter taste stands in perfectly for the classic Italian aperitif, especially with a shake or two of bitters to steer the drink firmly out of the sugary column. Of course, a blood orange slice makes positively everything look gorgeous and calls to mind yet another element of Campari, orange peels.

Keep reading with a 7-day free trial

Subscribe to

Salt + Spine
to keep reading this post and get 7 days of free access to the full post archives.

Already a paid subscriber? Sign in
Previous
Next
© 2023 Brian Hogan Stewart
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great writing