Endive Cups with Artichoke Pesto, Crispy Prosciutto, and Arugula and Shibuya Punch
In the past week, I have gone from beautiful fall weather to chilly, refreshing winter weather. At this very moment, I am looking out the window of my parents house at snow flakes gently falling from the sky. There are white lights in the trees that make the snow flakes glow just a little. I am blissfully content right now. I just wish hubs could have made the trip with me.
To go along with the refreshing weather, I would like to present to you a refreshing yet winter-friendly cocktail. There is something about the pomegranate that brings an extra special feeling to the holidays. Weather they are featured as a centerpiece or used in a cocktail, pomegranates are undeniably a beautiful part of the season. Day 5 of this series was the Pomegranate Spiked Champagne which also featured the juice of this seasonal fruit. This cocktail, named Shibuya Punch by Scott from One Food Guy, is beautiful with bright pink and green colors. I originally made this in the summer time, but the taste is light and fresh and works beautifully for holiday parties. If you can’t find pomegranate juice (or find it a little too spendy) feel free to use cranberry juice instead.
Cheers to another day of delicious food and cocktails! And look at the elegant photo below from Debi Shawcross! For Debi’s recipe for the Endive Cups with Artichoke Pesto, Crispy Prosciutto, and Arugula, click here.
Makes 6 cocktails
18 oz. Pomegranate juice
18 oz. Tonic water
12 oz. vodka or gin (optional)
6 teaspoons mint
lime juice from 2 limes
In the bottom of each glass, muddle the mint and lime juice together. Add ice to each glass. In a pitcher, combine the pomegranate juice, tonic water, vodka/gin and stir to combine. Pour into the glasses. Garnish with a sprig of mint and a lime wedge. Cheers!