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Serve this cocktail by Sivrioglu of Efendy restaurant in a classic boston shaker with mint as decoration.


  • 45ml. Havana Club Anejo Rum

  • 15ml. Pama Pomegranate liquor

  • 5 fresh mint leaves

  • 15 pomegranate seeds

  • ½ lime, cut in to 3 wedges

  • 2 tablespoons caster sugar


  • 1.

    Place mint leaves, pomegranate seeds and 1 lime wedge into a glass.

  • 2.

    Use a muddler to crush to release the mint oils and lime and pomegranate juice.

  • 3.

    Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture.

  • 4.

    Fill the glass almost to the top with ice.

  • 5.

    Pour the rum and pama liquor over the ice and fill the glass with soda water.

  • 6.

    Garnish with a mint sprig

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