Spirited Culinary Adventures with Natalie Bovis

Edible Cocktails: Pumpkin Pomegranate Puree (video)

What do pumpkins and pomegranates have in common?  They are both delicious seasonal ingredients – especially when a little PAMA pomegranate liqueur is swirled into the mix!  This video shows how to make a puree that can be served as a side dish, and also mixed into cocktails!

Pumpkin Pomegranate Puree

1 small sugar pumpkin, halved and seeds removed

1/4 cup cream

1/4 cup PAMA liqueur

pomegranate seeds

Seasonings to taste (butter, salt, pepper, sage)

Bake pumpkins at 350 – 400 fahrenheit for about an hour.  Let cool, then scoop pumpkin flesh into a bowl.  Add cream and PAMA pomegranate liqueur. Blend with a hand mixer or in a blender.  Put half the puree into a bowl and season with butter, salt, pepper and ground sage. Sprinkle with 10-12 pomegranate seeds.


Pumpkin PAMA-Tini

Strained pumpkin pomegranate puree

1/4 ounce cream

3/4 ounce PAMA Pomegranate liqueur

3/4 ounce fresh lemon juice

2 ounces vanilla vodka

Garnish: dash nutmeg

Strain pumpkin pomegranate puree through a sieve. Scoop 1 heaping tablespoon of strained puree into a cocktail shaker. Add other ingredients. Shake well with ice. Strain into a martini glass. Sprinkle nutmeg on surface of the drink.



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