We’ve drunk our weight in vodka-cranberries during our undergrad years. And even though we like its classic play with acid and sweet, we decided to go more global with tart, flowery hibiscus tea and pomegranate juice. An antioxidant double-whammy!
2 ounces POM pomegranate juice
1.5 ounces hibiscus cordial*
1 ounce lime juice
2 ounces Belvedere vodka
Pour all ingredients into an ice-filled shaker. Shake and strain into a chilled martini glass or champagne coupe. Garnish with a lime wheel or fresh hibiscus flower, if you’ve got one handy.
*Note: For the hibiscus cordial, we like the recipe from the Speakeasy cookbook. But if you’re in a pinch, combine 1 cup sugar, .5 cup water, and .25 cup loose hibiscus tea in a small saucepan. Bring to a boil to dissolve the sugar, let cool, and strain into a squeeze bottle.
Drink it with: Baba ghanoush, lamb skewers, or grilled halloumi cheese.