A classic cocktail dating back to 19th century New York, made with fresh raspberries, pomegranate, Cointreau, golden rum and lime juice – fruity, sweet and tart. I have given it a slight twist with some fresh pomegranate. It definitely makes the perfect festive cocktail.
This cocktail is very easy to make and would pair perfectly with canapés or nibbles at any party. The original recipe for a Knickerbocker has no pomegranate at all but I think it adds a really nice fruity twist.
Use a golden rum like Havana Club Especial for the perfect flavour and to balance out the raspberries and pomegranate. Enjoy!
Serves 4
Prep 10 mins
Cook 10 mins
Total 20 mins
Ingredients
For the pomegranate and raspberry syrup
100g fresh raspberries
80g pomegranate seeds
100g golden caster sugar
For the cocktail
120ml golden rum (Havana Club)
60ml raspberry pomegranate syrup
Juice of 1 lime
100ml pomegranate juice
1 tbsp Cointreau
Crushed ice, to serve
Raspberries and lime wedges to garnish
Method
First, make the syrup, put sugar and 200ml water in a small pan over a medium heat. Add the raspberries and pomegranate seeds and bring to the boil. Cook for 10 minutes and stirring occasionally until it starts to thicken.
Remove from the heat and leave to cool, then strain through a sieve or juice strainer to get rid of any bits of fruit or pulp.
In a cocktail shaker put rum, syrup, lime juice, Cointreau and crushed ice and shake until cold. Pour into short glasses filled with a handful of crushed ice. Garnish with a couple of fresh raspberries and lime wedges, enjoy!
