Granadiña
Granadiña
Author: Sebastián Campos
A refreshing and original cocktail that combines the intensity of pisco with the freshness of pomegranate and celery, sweetened with a touch of sugar and tart with lemon.
Intense and fruity
Transparent
Medium
10 min
Ingredients
- 60 ml of clear pisco 40°
- 50 g of pomegranate seeds
- 30 g of celery stalks
- 1 tablespoons of granulated sugar
- 1 teaspoons of lime juice
- 2 drops of bitters
- plenty of ice
Portions
Measures
Number of people
1
Preparation
- Place the pomegranate, celery, and sugar in a mixing glass. Muddle well with a mortar to extract the fruit juice.
- Add the pisco, lemon juice, and bitters; stir or shake in a shaker until the sugar dissolves.
- In an old-fashioned glass, add plenty of ice and strain the mixture into the glass.
- Add whole pomegranate seeds for garnish and a celery stalk for aroma.
- If using crushed ice, use a straw; with ice cubes, it is not necessary.
Flavor
Sweet
Dry and sour
Gentle
Strong
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