pom hula

Tax Day Drinking: Coconut Zombie Cocktails

Tiki cocktails are coming back in a big way. Don the Beachcomber would be proud of this island-y fresh twist on the classics. Especially on a day like today. Whew! What a push.

Instead of using pineapple juice, we opted to use POM Hula, which is made with a blend of pomegranate and pineapple juices.   

Here’s how it’s done.

Ingredients:

2 oz spiced navy rum

4 oz POM Hula 

1 oz coconut cream

1 oz orange juice

sprig of mint for garnish 

Add all ingredients to a shaker. Shake and strain into a glass (or coconut) over crushed ice. Garnish with freshly grated nutmeg and a sprig of mint. Cheers!

anonymous asked:

Lucy, what's been your favourite snack, as of late? What snacks are you missing from England?

KALE WITH MELTED CHEESE ON TOP. I’M SERIOUS, TRY IT.

I’m missing pom bears and hula hoops and my mummy’s cuddles. I know the cuddles aren’t a snack but whatever, I don’t follow the rules motherbeeper

POM Hula Singapore Sling

The Singapore Sling was created in the early 1900s in the Long Bar at Singapore’s legendary Raffles Hotel by bartender Ngiam Tong Boon. The original recipe was never recorded, but the hotel’s modern-day version—based on bartenders’ remembrances and some written notes—remains popular: The bar serves thousands of slings every day.

We decided to take a twist on this classic tiki cocktail with our POM Hula. 

Here’s how it’s done:

Ingredients:

4 oz. POM Hula

1 oz. gin

1⁄2 oz. cherry brandy

1⁄2 oz. lime juice

1⁄3 oz. grenadine syrup

1⁄4 oz. Cointreau

1⁄4 oz. Bénédictine

Dash Angostura bitters

Slice of pineapple

Maraschino cherry

Method:

Combine POM Hula, gin, cherry brandy, lime juice, grenadine, Cointreau, Bénédictine, and bitters in a cocktail shaker with ice. Shake well, then pour into a tall glass. Garnish with pineapple slice and cherry.