- Prep time 10 minutes
- Total time 12 hours
- Portion size 1 serving
Ingredients
Method
Fill ice cube tray with cranberry juice and freeze until cubes have set, 12 hours. Add egg white, pisco, lime juice, Pomegranate Cinnamon Syrup, vermouth and bitters to cocktail shaker; seal and shake vigorously several times. Add ice cubes; seal shaker and shake again for 8 seconds.
Transfer cranberry juice ice cubes to highball glass. Pour drink into glass, shaking cocktail shaker periodically to incorporate egg white foam. Lightly grate cinnamon stick over glass, if using.
Pomegranate Cinnamon Syrup
In small saucepan, combine 2 cinnamon sticks with 1 cup each granulated sugar and pomegranate juice. Cook over low heat, stirring until sugar has dissolved. Remove from heat; let cool. (Make-ahead: Can be stored in glass bottle and refrigerated for up to 1 month. Leave cinnamon sticks in bottle for added flavour.) Makes about 1 1/2 cups.
Test kitchen tip
You can double or triple this recipe, but use the same amount of egg white. One egg white is enough for up to 3 servings.
Nutritional facts PER SERVING
- Iron 0.4 mg
- Fibre 0 g
- Sodium 60 mg
- Sugars 38 g
- Protein 4 g
- Calories 240
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 42 g
