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
Ruth's Chris Cranberry Mint Cocktail
Chocolate Peppermint Waffles Recipe From Johnny D's
Cheese Biscuits
Alsatian Blueberry Pie
Finikia
He/She Crab Soup
Sweet Potato Pie and Pecan Brittle from Greg Norman Australian Grille
Easy Blackberry Cobbler
Inlet Tea
Bay Naturals Vegan Beyond Sausage Ragu over Spaghetti Squash
Perrone’s Grilled Black Angus Hanger Steak with Chimichurri Sauce & Fresh Salad with a Sweet White Balsamic Vinaigrette
Caprese Salad
Turnip Green and Butternut Squash Risotto
Pan-Seared Day Boat Scallops with Fennel Sauce and Vanilla-Scented Sweet Potato Puree
Zinfandel-Braised Beef Short Ribs
Shrimp Scampi in Garlic Butter Sauce over Linguini
Sherry
Smoky Corn Chowder
Salt Water Creek Cafe Fried Flounder
Sea Captain’s Muddle
  • 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