You can buy 100 percent pomegranate juice at many grocery stores, but the fresh stuff is both brighter and more intense in flavor. It’s also remarkably easy to get at—you can put chunky quarters or sixths of a whole pomegranate in your manual citrus squeezer and press the juice right out, no seed-gathering required. It takes just a minute to get enough for this mezcal cocktail created by bartender Gabriella Mlynarczyk.
The fresh pomegranate juice truly shines, with a backdrop of savory harissa heat and a balanced floral aroma from rose water and lemon. A splash of aquafaba—that is, the liquid from a can of chickpeas—adds a delicately foamy texture while keeping the drink vegan-friendly; egg white is a fine substitute if you don’t have chickpeas around.
Recipe notes
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