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
Angry Bulls Bay Clams
Prosciutto Fig Flatbread Pizza
Sea Captain's House Shrimp and Berry Salad
Lime Chiffon Cake with Coconut Ice Cream and Passion Fruit Sauce
Corn Salsa
The Paradise Margarita
Cheese Biscuits
Second Wind Smoothie
Salt Water Creek Cafe Fried Flounder
North Inlet White Gumbo
Pan Seared Triggerfish with Roasted Root Vegetables and Ham Hock Jus
Candy Corn Cocktail
Turnip Green and Butternut Squash Risotto
Maraschino Clams on a Half Shell
Perrone’s Grilled Black Angus Hanger Steak with Chimichurri Sauce & Fresh Salad with a Sweet White Balsamic Vinaigrette
Sherry
How to Make a Violet Beauregarde
Easy Blackberry Cobbler
Pan Seared Local Hog Snapper over Cheddar Grit Cake with Succotash
Rosemary Garlic Parmesan Fries
  • 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