Pomegranate Orange Spritz: A Mid-Winter Mocktail (Or Cocktail!)
I’m 4 1/2 months along with my pregnancy (that’s 18 weeks!) and all I’ve been wanting lately is a good, refreshing cocktail. I also want it to be Spring already, but that’s a whole different conversation. I was pretty accustomed to not drinking very often before finding out I was pregnant, so I thought: 9 months? No big deal. Now, every time the sun just barely peaks out of the clouds, my mind instantly drifts off to an uncharacteristically stiff margarita…
SO, because that can’t happen quite yet, I’ve resorted to an almost-just-as-good alternative. Mocktails! I’ve made a few at home the past couple of months and this Pomegranate Orange Spritz has been a favorite. I also resorted to making them at home because 1.) I realized asking for them at restaurants is actually just getting handed a lemonade or fizzy pop with syrup. And 2.) I like to pretend it’s sunny outside (not Winter) and this helps!
Watch me make one on Instagram HERE!
Of course, if you are not pregnant, feel free to use this as a base for any tequila or vodka you have on hand. I personally think tequila can go with just about anything, but use whatever you’d like here. There truly are no rules for mocktail/ cocktail making (in my book) so use it as cause for experimentation!
Here are all the ingredients you need for a Pomegranate Orange Spritz (or two):
Blood orange (or regular)
Bottle of fresh POM juice (or you can juice your own here, props if you do!)
Make sure to tag me @everydayfroma or comment below if you make them. (I’ll try not to get jealous if yours is a cocktail). Enjoy!
Pomegranate Orange Spritz
- 1/2 blood orange peeled
- 2 tbsp pomegranate juice
- 3-4 mint leaves plus more to garnish
- 1 bottle Topo Chico or your favorite sparkling water
- optional: tequila or vodka
- Juice the peeled blood orange in to a standard cocktail shaker.
- Add in the pomegranate juice and mint leaves. (Option to slightly muddle the leaves here and add alcohol of choice if you want a cocktail).
- Fill the cocktail shaker up with ice and shake vigorously until chilled.
- Strain in to a glass filled with ice, then top with Topo Chico and extra mint leaves for garnish. Enjoy!