BLOOD ORANGE POMEGRANATE COCKTAIL

BLOOD-ORANGE-04

Ever since I read about classic Southern drinks in the latest issue of Garden & Gun, I’ve been craving a crisp, refreshing cocktail. We’ve shared some grenadine-inspired libations before and, in keeping with that theme (and continuing our love affair with Jack Rudy’s Small Batch Grenadine), we created a blood orange-infused pomegranate cocktail.

Boasting a deep and rich citrusy flavor, blood oranges are considered to be among the finest dessert oranges in the world and are at their seasonal peak right now. These oranges are quite sought after by most bartenders—they are only ripe for a few months each year. The perfect pairing with a range of spirits, we chose to mix ours with Cathead Vodka.

Tip: Blood oranges will only last a couple of days at room temperature, so we suggest refrigerating them; they will last up to two weeks that way.

BLOOD ORANGE POMEGRANATE COCKTAIL

3 to 4 blood orange segments
1 cup soda water
3 tablespoons Jack Rudy Grenadine
1.25 oz. Cathead Vodka
1 to 2 sage leaves

Muddle 2 to 3 blood orange segments with 1 to 2 sage leaves. Combine in a cocktail shaker with soda water, grenadine, and vodka. Shake vigorously until the shaker beads with condensation. Strain over ice into a highball or wine glass. Garnish with a blood orange slice and a sprig of sage.

BLOOD-ORANGE-01-EDIT

For another pomegranate-inspired potion, check out Chris Hastings’ Hot and Hot Pomegranate Cocktail, found on page 178 of Hot and Hot Fish Club Cookbook.

Note: This concoction is so delicious that we serve a non-alcoholic version of this handcrafted soda in The Factory Café. Just omit the sage and vodka. Experiment on your own, or stop by the café to try our specialty soda and other new menu items:

THE FACTORY CAFÉ MENU 2.26.2014 – 3.4.2014

SAVORY
CHOOSE ONE FOR $9.95

Roasted vegetable soup with homemade crème fraiche,
served with local greens and whole wheat sourdough toast

Cauliflower gratin with gruyere and bacon,
served with local greens and roasted sweet potatoes
with Belle Chevre goat cheese and lemon vinaigrette

Roasted tomato and Belle Chevre goat cheese quiche,
served with balsamic glazed sweet potatoes and local greens

Pimento cheese sandwich, served open-faced
on whole wheat sourdough toast, with
honey crisp apples and local greens

SIDES

House Made Granola
with local honey and Greek yogurt 4.50

Daily Assortment of Two Scones 4.50
(Made to order; please allow 20 minutes. Served hot.)

Whole Wheat Sourdough Toast
served with jam or local honey 2.95

Hard Boiled Farm Egg
with sea salt and cracked pepper, served with toast and greens 5.95

Side of Daily Grain or Local Green Salad 5.50

Pimento Cheese Sandwich
served open-faced 5.50

Grilled Cheese Sandwich 4.95

Cup of Soup
with toast 4.50

Bowl of Soup
with toast 6.50

Route 11 Potato Chips
your choice 1.50

When possible, we proudly serve organic and source our ingredients locally from
Jack-o-Lantern Farm, Belle Chevre, and other purveyors.

Enjoy your lunch on exclusive Alabama Chanin @ Heath Ceramics dinnerware.

SPECIALTY SODA

Handcrafted Pomegranate Soda
with Jack Rudy Grenadine and Blood Oranges 3.25

DRINKS

Mountain Valley Spring Water – flat or sparkling – individual size 1.90
Mountain Valley Spring Water – flat or sparkling – full bottle 3.75
Bottle Drinks – varieties change daily 1.90
Organic Iced Tea – sweet, unsweet, or half-and-half 1.90
Hot Tea – varieties 1.90
Drip Specialty Coffee 2.50
Espresso 2.50
Macchiato 3.00
Cappuccino 3.50
Café Latte 4.00

SWEET

Chocolate Pots de Crème
topped with freshly whipped cream,
and served with a shortbread cookie 4.25

Sugarbaker’s Wedding Cake
The classic, made in St. Florian 3.95

Natalie’s Apple Crisp
with salted caramel sauce 4.25
Add Shirey Ice Cream 5.75

Pint of The Factory Café’s
Chocolate Chip Cookie Ice Cream 8.00
(served with extra spoons, in case you feel inclined to share)

Three Chocolate Chip Cookies 2.95
(Made to order; please allow 10 minutes. Served hot.)
Two served with Shirey Vanilla Ice Cream 4.50

Bookmark and Share

2 thoughts on “BLOOD ORANGE POMEGRANATE COCKTAIL

  1. lynda

    I have said it before and will do so again–I do enjoy the newsletter–it is better than a newspaper–you always have GOOD news!! I always want to try whatever you news you have!!!!! I often think of reading about Alabama Chanin–a long time ago–in some magazine and these incredibly expensive t shirts hand made in Alabama and sold at Bergdorf’s and some other NY stores and how it peaked my interest! Thanks for providing me with such interesting entertainment!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Reply
  2. Kate

    I made this lovely libation as a treat for myself tonight (finally cracked open my bottle of Jack Rudy grenadine) and my, was it delicious – brought a little sunshine into this long winter we’re having up here. I am definitely passing this recipe around :). Thanks!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>