Tuesday, October 10, 2006

PAMA - Pomegranate Liqueur

Pomegranate was all the rage a coupla months back, which is why I put this one on hold for a moment. Now that we can actually talk over the buzz, I would like to express my appreciation for this versatile liqueur... Sweet without tasting overly fruity, so far, my favorite way to imbibe PAMA is to incorporate it into a sparkling drink. And, don't forget, it is also super in food recipes. Below is a fruit salsa recipe (good for sweet or savory dishes). PAMA is one of those staples I plan to keep in my liquor cabinet at all times.

PAMA Champagne Dreams
1 oz. PAMA
1 oz. Cointreau
1 oz. fresh orange juice
3 oz. Champagne or sparkling wine

Pour PAMA, Cointreau and juice into a cocktail glass, with ice. Slowly pour Champagne while gently stirring to retain the bubbles and chill. Strain into champagne flute and garnish with orange zest.

Pink Perfection
2 oz. PAMA
1 oz. Plymouth gin
Splash of Fresh Orange Juice
Ginger Ale
Juice of 1/2 Lemon
Splash of Egg White
Berries on a stick dusted with Powdered Sugar

Combine PAMA, gin, juices and egg white into mixing glass. Shake with ice. Strain ingredients into a highball glass filled with crushed ice, top with Ginger Ale. Garnish with Berries on a wooden pick dusted with Powdered Sugar.

PAMA Pomegranate Salsa
Award winning salsa from Café on the Bay, Florida, Serves 6

1/4 cup of pomegranate seeds
1/4 cup blueberries
1/4 cup of pineapple, diced finely
1/3 cup of strawberries cut into matchsticks
1 1/4 tablespoon jalapeno pepper finely diced
1 tablespoon of mint, chiffonade
2 squeezes of fresh lime juice
1 1/2 teaspoons of PAMA Pomegranate Liqueur

Combine all ingredients in a bowl and set aside until ready to serve. To use as a dessert salsa on ice cream or waffles, add more PAMA Pomegranate Liqueur and less jalapenos. Also great on chicken, fish and steak.

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