Entrepreneur. Cocktail and spirit champion. Old world wine provocateur.
This time of year, when my front porch looks like this
I know it is time to turn to fall cocktails. Aside from my usual favorites – The Lion’s Tail, Manhattan, etc – I always come back to two liqueurs in the fall. St. Elizabeth Allspice Dram and PAMA Pomegranate Liqueur. I have spent many hours espousing the virtues of St Elizabeth, so let’s talk about PAMA.
A lot of the cocktails you come across with PAMA tend to be fruity and summery, but that really doesn’t need to be the case. Pomegranates are in season from September until February so this should really be a seasonal winter liqueur. I like to think of PAMA as my winter based sweetener. It is less viscous, not as sweet and more flavorful than simple syrup, and it can give you some additional complexity when used properly. If we toss aside pomegranate martinis for a minute (or a lifetime) we can unearth some really cool things to do with this liqueur.
One of my favorites is kind of a play on the boulevardier. Spicy rye, punt e mes, Zirbenz stone pine liqueur and PAMA make for a lovely, balanced and slightly bitter drink.
1.5 oz Rye Whiskey
1 oz Punt e Mes
0.5 oz PAMA
0.5 oz Zirbenz Stone Pine Liqueur
Stir to combine, strain into a rocks glass and garnish with a lemon peel. Drink outside, on your front porch, in the cool and crisp fall weather. Thank me later.