Spiced Pomegranate Daiquiri

Are you planning some holiday meals this season? If so, please don't forget to add a festive cocktail! A beautiful, seasonal, special cocktail brings the whole meal together and makes for something your guests will remember. My choice this holiday season? This oh-so-gorgeous (and easy!!) Spiced Pomegranate Daiquiri.

First off, I'm very excited to announce that I'm now partnering with Koloa Rum! They distill the most incredible line of rums on Kaua'i and I'm so thrilled to now be a Koloa Rumbassador. Given that Dave and I spend time every winter on Kaua'i, we're intimately familiar with Koloa and have absolutely loved their products for many years.

Koloa Rum holds a very special place in our heart because of its Kaua'i origin. We've been to the tasting room an uncountable number of times and it's our go-to while we're there. In particular, we always bring Koloa Rum on our beach picnics, and have it on our wedding anniversary and Christmas. Our anniversary tradition (now seven times!) is Koloa Rum Mai Tais and my favorite Tropical Guacamole on the beach at sunset.

Working with Koloa Rum is a dream for me, and I'm so excited to share all sorts of fun recipes coming up!

Now let's talk about this gorgeous fall cocktail. If you're not very familiar with rum, you may be surprised to see this called a daiquiri. However, the frozen, sugary, neon-colored abomination served at many American chain restaurants and resorts has almost nothing to do with a classic daiquiri. The original drink, which came from Cuba, is simple, elegant, strong, and tart; it contains just rum (usually 2-2.5 oz), lime juice (usually 1 oz), and simple syrup (usually 0.5 oz).

I've taken the classic daiquiri and have given it a Thanksgiving-appropriate spin. I use a combination of Koloa's Gold and Spice rums, which adds the most festive, cozy warming spices. I've replaced the traditional lime juice with orange (I like clementine best!), since orange so often makes an appearance in holiday meals. Instead of simple syrup, pomegranate juice adds sweetness as well as gorgeous color and fruity taste, and pays homage to a very special seasonal ingredient.

In short, this drink is Thanksgiving in a glass. Its flavors remind me of my Raw Cranberry-Pomegranate Sauce!

Don't let the elegant look of this cocktail intimidate you- it's actually incredibly easy to make! If you pre-juice some clementines, you can whip up a bunch of these in a matter of minutes. All you have to do is measure, shake, and pour.

And if you really want to make things efficient, you could do this punch-bowl style and make a big batch ahead of time. Daiquiris are more traditionally served straight up in a chilled glass, but punch-bowl style on the rocks would work fine. In that case though, I'd add a bit more orange juice or maybe even some ginger beer, since the daiquiri is meant to be a small, strong drink. Regardless of how you do it, it's hard to go wrong with these seasonal flavors.

I'm a very firm believer that any special get-together requires a signature cocktail! Last year for Thanksgiving I did this Thanksgiving Eve Ginger Rum Fizz, which also so happens to be made with Koloa Rum (and is so beautiful!). This year it's daiquiri time! Many people probably don't associate rum with fall meals, but I think the flavors work perfectly and make so much sense.

Wouldn't this make your holiday meal feel so special? A drink like this is so much more creative and artistic than opening a bottle of wine. Enjoy, and happy Thanksgiving!

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Disclosure: This post is sponsored by Koloa Rum. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

If you love over-the-top rum cocktails as much as I do, then take a look at this Chai Tai. It's a gorgeous, festive, flavorful riff on a Mai Tai that's perfect for fall.

Thoughts About Ingredients
(These are just suggestions, since rogue is more fun than recipe)

  • 1.5 oz Koloa Kaua'i Gold Rum
  • 1 oz Koloa Kaua'i Spice Rum
  • 1 oz fresh-squeezed clementine or mandarin juice
  • 1 oz pomegranate juice. You can buy this in most grocery stores; I like Pom brand the best. Look for 100% pomegranate juice with no added sweeteners and no other juices.
  • Pomegranate arils and orange slice for garnish
Thoughts About Method
(These are just suggestions, be creative and make it yours)
  1. In a cocktail shaker, combine the two rums, clementine juice, and pomegranate juice with ice.
  2. Shake well, then strain into a chilled coupe glass.
  3. Garnish with pomegranate arils and a clementine slice


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