Asian Influence: Ribena Pomegranate Cocktail

By Jessie Lehail,
Special to The Post

If you’re looking for a drink to welcome spring, try this mocktail – Crimson Crush. If you want it to be little more spirited (and you’re 21 or older, of course) it can easily be transformed into a cocktail.
This Crimson Crush has a distinctive, yet spicy flavour that is refreshing with a bit of bubble. Plus it has the bonus of something fun — pomegranate arils. Oh, how I love these little beauties. Gorgeous. Sweet. Tart. All wrapped up in one little gem. 
Mixologists are constantly quoted as saying ice makes all the difference so ensure you have enough ice for your holiday festivities. They also recommend chilling glassware. No time to pre-chill? No problem. Simply swirl crushed ice in the glass for a few minutes then dump before adding in your drink.
This mocktail/cocktails relies on a South Asian favourite – Ribena (pronounced Rye-bee-na). Ribena is a non-carbonated, fruit-based juice that originates in the UK. Most commonly it is made with blackcurrants and is sold as a concentrate and tastes like a mix between grapes, blueberries, and blackberries. 
The rich sweetness of Ribena is nicely complemented by the crispness of the Ginger Ale (in my opinion a very under-appreciated soft drink) and together, thw two make a delicious and refreshing combination. To take this drink to the next level, use my Sugar. Spice. And everything nice: Ginger Syrup, I blogged about it a few weeks ago. Note: Use sparingly, it has the ability to steal the show. Add plenty of ice.
For those wanting to indulge in an alcoholic variation, add some vodka. Don’t forget to add a tablespoon or two of the pomegranate arils.
Variation: Switch out the Ribena for pink grapefruit juice, to keep the sweet and tart combination. Or try using blended frozen or fresh strawberries. You may need to reduce the simple syrup if you do, so that the drink is not too sweet. 

• ½ ounce Ribena
• 2 ounces Ginger Ale
• ½ ounce Sugar. Spice. And everything nice: Ginger Syrup
• 1 ounce vodka (if desired)
• Pomegrante arils

Directions

Combine all ingredients in a small pitcher. Stir to combine. Pour over a glass of ice. Add Pomegrante arils. Serve immediately.
  
Sugar. Spice. And everything nice: Ginger Syrup 

• 2 cups sugar
• 4 cups water
• 2 inch piece of ginger (peeled and thinly sliced)
• 2 cinnamon sticks
• 8 whole black peppercorns
• 4 cloves
• 4 cardamom pods (slightly opened)

Directions

In a large pot, add sugar and water, stir. Bring to a boil, add ginger then reduce to a simmer over medium-low heat and cook for 10 minutes. In meantime, on medium heat, dry roast cinnamon sticks, black peppercorns, cloves, and cardamom for about two minutes, until spices become fragrant. Add spices to the syrup mixture. Allow to cool. Pour into a large mason jar. Refrigerate.

Jessie Lehail is the author of Indian Influence, a food blog that takes global eats and reinterprets them with a South Asian influence. Visit her blog at www.indianinfluence.ca.

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