The first is of the libation variety. After making the pomegranate sorbet, I ended up with a good amount of leftover pomegranate juice. (I had bought the large 48-ounce bottle of juice, because it was a better deal than buying two smaller bottles.) What better use for some luscious pomegranate juice than a cocktail.
This Pomegranate Cocktail is a keeper. I’ve never made it and not had people like it … a lot. Even some men I know like it. Honestly, the Pomegranate Cocktail is one of my most oft-requested recipes when I make it.
It’s all the things I love about pomegranates – sweet, tart, and a gorgeous color. You may want to play around with the amount of grenadine to suit your taste for sweetness. I’ve already cut down the quantity in this recipe.
As a twist, add some champagne to the pomegranate cocktail mix. It would make a fabulous Pomosa for a weekend brunch.
Cocktail of a Different Kind
The other cocktail is of the hors d’oeuvre persuasion. As someone who didn’t acquire a taste for shrimp (really, any shellfish) until about 10 years ago, I was unaware of the general population’s adoration of shrimp cocktail. Put out a dish of shrimp and cocktail sauce, and watch the party-goers gather around like sharks for the feeding frenzy. Geesh …
This take on the quintessential party fare has an Asian flair. Wasabi Shrimp Cocktail has a definite kick, but it won’t set your sinuses on fire.
Surprisingly, as pungent as the wasabi powder is once it’s mixed with water (I had to walk away from the bowl), the resulting heat of the finished sauce isn’t overwhelming or unmanageable. And the accompanying avocado is nice way to tame the heat, if you do get a particularly spicy bite.
You can serve Wasabi Shrimp Cocktail in a large dish for a crowd. Or, for a more elegant presentation as a first course for a dinner party, you can arrange the shrimp cocktail in individual glasses.