In the Cucina with La Gazzetta - Spicy Pomegranate Ginger Paloma

Rate this item
(0 votes)

In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers. 
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another! We invite you to share your family recipes and the stories behind them with us! For our New Year issue, we would like to feature your winter dishes, so if you have a special recipe, we would love to hear from you! Please email your recipes and photos to This email address is being protected from spambots. You need JavaScript enabled to view it. before Dec. 10.Perhaps the Tiramisu recipe below becomes a tasty addtion to your Christmas dessert table. The pomegranate cocktail is perfect for a New Year toast. Many Christmas and New Year blessings to all of our readers and advertisers. 

Buon appetito!

Spicy Pomegranate Ginger Paloma

This Spicy Pomegranate Ginger Paloma is a tried and true favorite that everyone will enjoy. Homemade honey ginger syrup, spiked with a touch of cayenne, then mixed with pomegranate juice and tequila and topped off with bubbly ginger beer for the perfect holiday drink. Great for all of the upcoming holiday parties. Make a large batch to serve to family and friends this season, this is so easy to create.

Ingredients for Spicy Ginger Syrup:

½ C. Honey
1 inch Fresh ginger, sliced
½ tsp. Cayenne pepper
8 leaves Mint

Ingredients for Paloma:

¼ C. Pomegranate juice
¼ C. Grapefruit juice
Juice from ½ a lime
2-4 T. Spicy Ginger Syrup
2 oz. Tequila
Ginger beer, for topping

Ingredients for Spicy Sweet Rim (Optional):

1 T. Coarse sugar
1 T. Granulated sugar
Cayenne, to taste


To make the spicy ginger syrup, bring ½ cup water, the honey, ginger, and cayenne to a boil over high heat. Once boiling simmer, 1-2 minutes and then remove from the heat. Add the mint, cover, and let sit 10 minutes. Strain out the ginger and mint. Store in a glass jar in the fridge for up to 2 weeks. On a small plate, mix the coarse sugar, sugar, and a pinch of cayenne. Run a lime wedge around the rim of your glass and dip into the sugar mix. Fill your glass with ice. Add the pomegranate juice, grapefruit juice, lime juice, spicy ginger syrup, and tequila. Stir to combine and then top with ginger beer. Enjoy!