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Recipe for the Pama Frost Sour:
1 oz. Mount Gay Eclipse
1 oz. Pama Pomegranate Liqueur
1/2 oz. lemon juice
1 egg white
1 teaspoon grenadine
1 teaspoon superfine sugar
Directions: Shake above ingredients in a cocktail shaker filled with ice. Strain into a large cocktail glass.
Garnish: pour a splash of green crème de menthe in center of drink, and add 1 teaspoon of the pomegranate mix.*
To make the pomegranate mix:
For every teaspoonful of fresh pomegranate seeds, add:
1 dash angostura bitters
1 teaspoon demerara syrup (1:1 water:demerara sugar – similar to sugar in the raw) 1 teaspoon stone pine liqueur (Haus Alpenz) Allow to marinate for at least 1 hour.