Pomegranate Mojito

At a glance

What stands out: This pomegranate mojito is festive enough for the holidays but rich enough to drink all year long! It’s a straightforward cocktail to mix up with no bar equipment needed.

How long it takes: 10 minutes
Equipment you’ll need: glass and muddler or wooden spoon
Servings: 1 (with pitcher option)

A Summer Favorite, All Dressed Up for the Holidays

What’s better than a fun holiday cocktail? Not a whole lot, if you ask us.

Our orange mojito ruled our summer (we swear, the mint in our backyard multiplies overnight), so we figured why stop when the weather cools down? Enter: the pomegranate mojito.

It’s everything we love about a classic mojito (fresh, tangy, and a little fancy), but with a pop of pomegranate that feels evenly festive. (Have you tried this sparkling pomegranate punch? So good and straightforward, too!)

What makes it special:

• Year-round appeal: Holiday colors, but it totally works for summer too (we checked).
• Big, balanced flavor: Sweet, tart, minty, and “juicy” all at once — it hits every note.
• Zero fancy tools: No bar setup needed. A wooden spoon works evenly to muddle the mint.
• Party-reliable: Straightforward to mix one for yourself or a pitcher for the crowd. See the notes of the recipe card for details!

What goes in

• Fresh mint: An absolute must! It IS a mojito, after all. If you have mint growing in your yard, you’ll want to use mojito mint, spearmint, or another mint variety that’s not peppermint. Peppermint can have an overpowering flavor which doesn’t play well with the other ingredients. (If you’re buying mint from the grocery store, it’s nearly always spearmint.)
• Agave or simple syrup: The great thing about using agave is that you don’t have to mess with making a simple syrup. Simple syrup is not hard to make (it’s just sugar and water!), but we're always looking for shortcuts.
• Pomegranate juice: We recommend using 100% juice for a standby flavor. Pom is a common brand. Chill the juice well before making the cocktail.
• White rum: White rum has a much lighter flavor than dark rum or spiced rum, so it won’t compete with the other elements. It’s also colorless so it won’t affect the appearance of your cocktails. We usually chill it in advance.
• Lime juice: Freshly squeezed lime juice makes a mojito vibrant and refreshingly tangy. Bottled lime juice has a flatter flavor in comparison.
• Club soda: This sparkling (carbonated) water is unsweetened. Use it to top off the cocktail; it adds a tiny bit of fizz, making your pomegranate mojito light and refreshing.
• Ice, garnishes: Make sure you have plenty of fresh ice. Stale ice can have an off flavor and you’ll be able to taste it. Garnish your cocktail with your choice of pomegranate arils, mint leaves, and/or lime wedges.

How it comes together

Choose a glass. Mojitos are usually served in a tall narrow glass, called a Collins glass or highball glass. A Collins glass is usually 10 to 12 ounces. Whichever glass you choose, it should be able to hold 6 to 7 ounces for the ingredients of this mojito, plus room for ice. The glass shouldn’t be too fragile; you don’t want it to break when you muddle the mint.

Muddle. Add the mint and agave (or simple syrup) to a cocktail glass and muddle with a muddler or the end of a wooden spoon. Gently press on the leaves.

Recipe Tip

Don’t over-muddle the mint. The goal is to bruise the leaves so that they release their fragrant oils. Try not to smash the mint leaves into bits (we always seem to get carried away with muddling!). if you muddle too much, it will impart a bitter flavor.

Mix. Add the pomegranate juice, rum, lime juice, and ice to the glass. Stir lightly.

Top it off. Top the mojito with club soda (fill the glass) and garnish. Serve immediately.

Straightforward Recipe Switches

• Swap in cranberry juice. If you can’t find pomegranate juice, cranberry juice is a reliable substitute with the same crimson color and a similar flavor profile. Again, be sure to buy 100% cranberry juice, not cranberry juice cocktail. If you prefer cranberry, make sure to check out our cranberry thyme spritzer.
• Use vodka instead of rum. Okay, it might not be a traditional mojito, but vodka works well in a mojito too! Swap it in for the rum, using the same amount.
• Make a pitcher. Scale up the recipe as desired, and muddle the mint and agave nectar in a pitcher. Add the juices and rum; refrigerate. When you’re ready to serve the mojitos, fill the glasses with the desired amount of ice, pour the juice mixture over the ice, and top with club soda.

What to Serve With a Pomegranate Mojito

• Holiday favorites. Serve these festive (red and green!) pomegranate mojitos with Christmas cookies, Thanksgiving recipes, and everything else that makes the holidays so fun!
• Party apps. Pomegranate mojitos go well with a festive appetizer spread. We love this baked brie recipe with cranberries for the holidays, and whipped feta is always a crowd-pleaser too. Bacon wrapped dates stuffed with cheese are popular nibblers, and don’t forget to set out a dish of smoky roasted almonds!
• Taco Night. Even though mojitos are Cuban, we think they still pair well with Mexican food—maybe it’s because they’re on the menu alongside margaritas at so many Mexican restaurants. Serve them with salmon tacos, vegetarian nachos, sheet pan shrimp fajitas, or simply a bowl of baked tortilla chips with restaurant style salsa.

Keeping leftovers

If you make a pitcher of this pomegranate mojito, it will last up to 2 days in the refrigerator. If you strain out the mint leaves before storing, it will last up to a week. Garnish with additional fresh mint leaves.

• Yield: 1
• Prep: 10 minutes
• Total: 10 minutes

Ingredients

• 5 to 6 fresh mint leaves (spearmint or mojito mint, not peppermint)
• ½ ounce teaspoon agave or simple syrup, more to taste
• 2 ounces pomegranate juice, chilled
• 1 ½ ounce white rum, chilled
• 1 ounce freshly squeezed lime juice
• ice
• 1 to 2 ounces club soda

Garnishes

• pomegranate arils, mint leaves, and/or lime wedges

Method

1. Using the end of a wooden spoon or a muddler, muddle mint leaves and agave or simple syrup in the bottom of a cocktail glass (see note) until mint is lightly broken up and fragrant. Don't overcrush or mangle the leaves, or they may become bitter.
2. Pour in pomegranate juice, rum, lime juice, and a handful of ice.
3. Top off with club soda, and garnish as desired.
4. Serve immediately.

Notes

Choosing a glass: Mojitos are usually served in a tall narrow glass, such as a Collins or highball glass. The glass you choose should hold at least 10 ounces so there’s room for the cocktail ingredients and ice.

Simple syrup: It’s straightforward to mix your own and it can be made ahead. Learn how to make simple syrup.

Make a pitcher: If you’re making multiple cocktails, you can mix mint, agave or simple syrup, juices, and rum in a pitcher, refrigerate until ready to serve. (If you’re storing it overnight, it’s best to strain out the mint first.) To serve, pour the juice mixture into glasses over ice, top with club soda, and garnish.

Make it a mocktail: For a no-alcohol cocktail, simply omit the rum. A virgin pomegranate mojito is flavorful and refreshing! There are zero-proof white rums available but they don’t get the greatest marks for flavor so we're not sure we would bother with them.

Variations: Substitute 100% cranberry juice for the pomegranate juice. You can use vodka instead of white rum, if you prefer.