Serve this cocktail by Sivrioglu of Efendy restaurant in a classic boston shaker with mint as decoration.
Place mint leaves, pomegranate seeds and 1 lime wedge into a glass.
Use a muddler to crush to release the mint oils and lime and pomegranate juice.
Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture.
Fill the glass almost to the top with ice.
Pour the rum and pama liquor over the ice and fill the glass with soda water.
Garnish with a mint sprig
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