Modern Winter Orange-Pomegranate Cocktail with Spicy Ginger-Cinnamon Syrup and Honey Foam - photo 1
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Modern Winter Orange-Pomegranate Cocktail with Spicy Ginger-Cinnamon Syrup and Honey Foam

Drinks New Year's Eve 35 min Medium 9 wyświetleń ~35.20 PLN - (0)
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Description

A seasonal, modern non-alcoholic drink (with an alcoholic option) that combines the juicy sweetness of blood orange and the depth of pomegranate juice with a distinct, warming aroma of ginger and cinnamon. The cocktail is both refreshing and warming — perfect for winter gatherings, New Year's Eve, or romantic Valentine's Day. The contrasting layers are visually striking: ruby pomegranate seeds at the bottom, intensely orange juice, and a light, golden honey foam on top. Serve in clear cocktail glasses, garnished with a cinnamon stick and orange peel — impressive and elegant.

Ingredients Used

Ingredients (14)

Servings:
4
  • Red orange juice 400 ml
  • Pomegranate juice 200 ml
  • Pomegranate seeds 120 g
  • Fresh ginger 30 g
  • Brown sugar 80 g
  • Water 200 ml
  • Lemon juice 40 ml
  • Sparkling water 500 ml
  • Sea salt 1 g
  • Ice (cubes) 200 g
  • 🌿 Przyprawy
  • Cinnamon stick 5 szt.
  • ✨ Opcjonalne
  • Honey 60 ml
  • Agave syrup 60 g
  • Gin (optional) 60 ml
💰 Szacowany koszt dania: ~35.20 PLN (8.80 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Syrup

1

Prepare the ginger-cinnamon syrup: peel the ginger (use a teaspoon for easy scraping of the skin), and slice it into very thin pieces (about 2 mm). In a small saucepan, combine the sliced ginger, brown sugar (80 g), and 200 ml of water along with two cinnamon sticks (10 g). Heat over medium heat until the sugar completely dissolves (about 3-4 minutes), then reduce the heat to low and simmer gently for 8-10 minutes — the liquid should slightly thicken and take on a golden color and intense aroma. The syrup is ready when a drop on a spoon lightly coats its surface (return coating). Turn off the heat, let it sit for 5 minutes to allow the flavors to mature, and then strain the syrup through a fine sieve into a jar, discarding the ginger and cinnamon sticks. Allow to cool.

Ingredients: Fresh ginger, Brown sugar, Water, Cinnamon stick
Use a saucepan with a diameter of about 16-18 cm and a fine mesh strainer. If you don't have a grater for peeled pieces of ginger, use a sharp knife. Do not cook too long over high heat — the syrup may caramelize and thicken excessively.

Base juice

2

Prepare the juice base: in a large pitcher, combine red orange juice (400 ml), pomegranate juice (200 ml), and lemon juice (40 ml). Stir with a wooden spoon for about 20-30 seconds. Add 1 g of sea salt (a pinch) — the salt will round out the flavor and enhance the fruit aromas. Taste: the mixture should be fresh, well-balanced between sweetness and acidity; if it is too sour, add 10–20 ml of syrup; if too sweet, season with a bit of lemon juice.

Ingredients: Red orange juice, Pomegranate juice, Lemon juice, Sea salt, Water
Use a pitcher with a capacity of at least 1 liter and a wooden spoon. Taste gradually, as pomegranate juice can be very intense — it's better to add a little than too much.

Whipped cream (optional)

3

Prepare the honey foam for the top of the cocktail (optional): pour 30 g of honey (or 30 g of agave syrup for a vegan version) into a small metal cup or bowl and add 15 ml of cooled ginger-cinnamon syrup (from step 1) or a few teaspoons of water to achieve a liquid, slightly pourable consistency. Use a handheld milk frother or a small handheld blender and whip for 20–30 seconds until a light, stable foam with a creamy texture forms. The foam should be golden and slowly settle after 10–15 seconds after turning off the frother.

Ingredients: Honey, Agave syrup, Water, Fresh ginger
Use a manual frother or an immersion blender with a whisk attachment. If you don't have the equipment, vigorously whisk the mixture with a fork in a tall container (the effect will be less fluffy). For a vegan version, use agave syrup and make sure it is well diluted.

Assembly and serving

4

Chill the glass and ice: place ice cubes (200 g) in four clear cocktail glasses (about 50 g of ice per glass). Add 30 g of pomegranate seeds to each glass (120 g divided by 4). Let it sit for 1 minute to allow the seeds to settle slightly at the bottom.

Ingredients: Ice (cubes), Pomegranate seeds
The best are tall, slim glasses or long drink glasses — they showcase the layers of the drink and decorations. If you don't have large ice cubes, use regular ones.
5

Fill the glasses with the juice base: pour 100 ml of red orange juice, 50 ml of pomegranate juice, and 10 ml of lemon juice into each glass filled with ice and pomegranate seeds (these amounts will use up all the prepared juice). Add 20 ml of cooled ginger-cinnamon syrup (from step 1) to each glass — a total of about 80 ml of syrup for 4 servings. Gently stir with a bar spoon 5-6 times, lifting and mixing the contents from the bottom to the top, to combine the ingredients while maintaining the layered color effect.

Ingredients: Red orange juice, Pomegranate juice, Lemon juice, Pomegranate seeds, Sparkling water, Ice (cubes), Cinnamon stick, Gin (optional)
Use a bar spoon or a long spoon to stir; mix gently to avoid breaking the foam layer. If you want an alcoholic version, add 15 ml of gin to each serving now and stir.
6

Fill with bubbles and add the foam: just before serving, pour 125 ml of well-chilled sparkling water into each glass to maintain the fizz. For each serving, add 1–2 tablespoons (about 15 ml) of honey/agave foam (from step 3) using a spoon or frother. The foam should gently remain on the surface for a few minutes and slowly sink, creating an impressive layered effect.

Ingredients: Sparkling water, Honey, Agave syrup, Water
Slowly pour in the sparkling water along the side of the glass to avoid excessive frothing. If the foam collapses too quickly, try adding a bit more syrup to the foam mixture for better stability.
7

Finishing and decoration: garnish each cocktail with a cinnamon stick inserted diagonally into the glass and a thin strip of red orange peel (use a peeler or microplane, avoiding the white bitterness). If you like, gently sprinkle a few pomegranate seeds on top of the foam.

Ingredients: Cinnamon stick, Pomegranate seeds
Use a vegetable peeler or a small knife to make narrow strips of peel. A cinnamon stick not only decorates but also releases aroma when added to the drink.
8

Serve immediately: the cocktail tastes best when freshly made — serve within 5–10 minutes of preparation for the foam to be most impressive and the sparkling water to still be fizzy.

Ingredients: Red orange juice, Pomegranate juice, Sparkling water
If you are preparing the servings in advance, store the juice base in the refrigerator in a closed pitcher for up to 24 hours, but add the syrup, sparkling water, and foam just before serving.

Fun Fact

💡

Pomegranate was considered a symbol of fertility and abundance in ancient times; in modern cuisine, its seeds are valued not only for their flavor but also for their striking ruby color, which perfectly contrasts with citrus fruits.

Best for

Sylwester Walentynki Zimowe przyjęcia

Tips

🍽️ Serving

Serve in clear, tall glasses to showcase the colorful layers. For the cocktail version with alcohol, add 15 ml of gin to each serving. It can be served with a small snack board: goat cheese, crackers, and honey (both alcoholic and non-alcoholic versions).

🥡 Storage

The juice base (juices mixed with syrup before adding sparkling water) can be stored in a tightly sealed container in the refrigerator for up to 24 hours. The ginger-cinnamon syrup can be stored in the refrigerator in a closed jar for up to 2 weeks. Do not store the drink with added sparkling water for long — it will lose its fizz.

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