Skip to main content

Search form

  • FOOD & WINE
    • FOOD & WINE FEATURES
    • QUICK BITES
    • RESTAURANT REVIEWS
    • DINING GUIDE
    • RECIPES
  • ARTS & EVENTS
    • ARTS & EVENTS FEATURES
    • EVENT CALENDAR
    • SUBMIT YOUR EVENT
  • STYLE & SHOP
    • MOST STYLISH
    • STYLE FILE
    • STREET STYLE
    • PRODUCT PIQUES
  • HOME & GARDEN
  • REAL ESTATE
  • PEOPLE
    • PEOPLE FEATURES
    • ARTIST PROFILES
    • GRAND PROFILE
    • SOCIAL GRACES
    • PHOTO GALLERIES
  • COMMUNITY
    • MYRTLE BEACH NEWS
    • COMMUNITY FEATURES
    • BEACHCOMBER
    • HISTORY
    • GETAWAYS
    • LIFE & TIMES
    • VIEW FROM HERE
    • MYRTLE BEACH NON-PROFIT DIRECTORY
    • ADOPT A PET IN MYRTLE BEACH
  • WEDDINGS
    • WEDDING FEATURES
    • GRAND STRAND WEDDINGS MAGAZINE
    • WEDDING ANNOUNCEMENTS
    • SUBMIT YOUR WEDDING ANNOUNCEMENT
  • THE MAGAZINE
    • SUBSCRIBE
    • CONTACT US
    • FREE DIGITAL EDITION!
    • WHERE TO BUY
    • SPECIAL SECTIONS
    • VIDEO
    • ISSUE ARCHIVES
    • READER SERVICES
    • ARCHIVES
    • NEWSLETTER
    • NEWSLETTER SIGNUP
    • READER SURVEY
    • SEND US YOUR FEEDBACK
    • ADVERTISE
    • CAREERS
    • SPOT THE DIFFERENCE CONTEST

Pomegranate Martini

Servings: 
2
Meal: 
Beverages

From Debbie Turner, Kitchen Capers Cooking School

Ingredients: 

2 ounces vodka
1 ounce orange liqueur
3 ounces pomegranate juice
Juice of half of a lime
Fresh pomegranate seeds

Directions: 

Combine the vodka, orange liqueur and juices in a cocktail shaker with ice and shake. Strain and pour into chilled glass. Put a teaspoon of fresh pomegranate seeds in glass as a garnish.

MORE RECIPES
White Chocolate Panna Cotta with Berry Compote
Dilly Beans Catering & Cafe Tomato Pie
Walnut Tea Cookies from Pawleys Island Bakery
Triple Chocolate Mousse Cake, Crossants Bistro & Bakery
Sea Captain's House Shrimp and Berry Salad
Finikia
Shrimp Tacos with Corn Salsa and Jalapeño Ranch
Roasted Elk Tenderloin with Butternut Squash Puree
Gio’s Italian Kitchen Chilean Sea Bass Bella Vista
Wild Wing Cafe Chicken Bog (Catering Menu)
Easy Blackberry Cobbler
Frank’s and Frank’s Outback Softshell Crab & Mediterranean Pasta Salad
Brandy Spice Cake
Goat Cheese and Herb Pancake with Roasted Beet Salad
Bonefish Apple Martini
Truffle Leek & Potato Soup
Angry Bulls Bay Clams
Local Field Pea Hummus & Shrimp Crostini
He/She Crab Soup
Sea Captain’s Scallop Salad
  • Load more













TERMS OF USE | CONTACT US | CAREERS | ADVERTISE | SUBSCRIBE |


About Grand Strand Magazine

  • SUBSCRIBE
  • WHERE TO BUY
  • ISSUE ARCHIVES
  • READER SERVICES
  • READER SURVEY
  • ARCHIVES
  • NEWSLETTER
  • NEWSLETTER SIGNUP
  • CONTACT US
  • ADVERTISE
  • CAREERS

Arts & Events

  • ARTS & EVENTS FEATURES
  • EVENT CALENDAR
  • SUBMIT YOUR EVENT

Food & Wine

  • FOOD & WINE FEATURES
  • QUICK BITES
  • RESTAURANT REVIEWS
  • DINING GUIDE
  • RECIPES

Style & Shopping

  • MOST STYLISH
  • STYLE FILE
  • STREET STYLE
  • PRODUCT PIQUES

Home & Garden

  • HOME & GARDEN FEATURES

People

  • PEOPLE FEATURES
  • ARTIST PROFILES
  • GRAND PROFILE
  • SOCIAL GRACES

Community

  • COMMUNITY FEATURES
  • BEACHCOMBER
  • HISTORY
  • GETAWAYS
  • LIFE & TIMES
  • VIEW FROM HERE
  • MYRTLE BEACH NON-PROFIT DIRECTORY
  • ADOPT A PET IN MYRTLE BEACH

Weddings

  • WEDDING FEATURES
  • GRAND STRAND WEDDINGS MAGAZINE
  • WEDDING ANNOUNCEMENTS
  • SUBMIT YOUR WEDDING ANNOUNCEMENT