Paloma au gingembre et à la grenade

Ingrédients

• 1/2 cup honey
• 1 inch fresh ginger, chopped
• 8 fresh mint leaves
• ice cubes
• 1/2 cup pomegranate juice
• 1/3 cup grapefruit juice
• juice from 1/2 a lime
• 2 to 4 tbsp ginger syrup
• 2 to 3 ounces vodka
• ginger beer
• Grapefruit slices, for garnish
• Lime slices, for garnish

Préparation

1. 1

   for the ginger syrup:In a medium saucepan add 1/2 cup water, honey, ginger, and bring to a boil. Once boiling, simmer for about 1 to 2 minutes then remove saucepan from heat. Next, add the mint and cover to steep for about 10 to 15 minutes. Strain the ginger and mint from the saucepan and pour the syrup into a jar. The syrup can last for about 2 weeks in the fridge.for the paloma:Take a cocktail glass and fill it halfway with ice. Add the pomegranate juice, grapefruit juice, lime juice, ginger syrup and vodka. Stir to combine and then add the ginger beer on top. Garnish with grapefruit and lime slices.