Under the Scarlet Sea – An Earl Grey Bourbon Pomegranate Cocktail
Celebrate Halloween in style with a delicious pitcher of Under the Scarlet Sea Bourbon Pomegranate Punch. The delicate flavors of Earl Grey infused bourbon, tart pomegranate, & sweet raspberry liquor are garnished with black tapioca pearl “caviar” for a disturbingly sophisticated large batch cocktail.
Servings 4 drinks
Ingredients
- 1 ½ cup unsweetened pomegranate juice
- 1 cup Earl Grey Infused Bourbon
- ½ cup Chambord raspberry liquor
- ½ cup lime juice
- ¼ cup simple syrup
- 8 dashes Peychaud's Aromatic Bitters
- Club soda, to taste
- At least one cup black tapioca pearls and crushed ice, to garnish (optional)
Instructions
- Combine all but the club soda in a large glass bowl or serving pitcher. Stir vigorously, cover, and chill for at least an hour.
- Prepare the black tapioca pearls according to package directions and allow to cool.
- When ready to serve, fill the glasses with crushed ice, followed by a few black tapioca pearls (if using). Gently pour the Bourbon Pomegranate Punch into each glass, leaving a little room. Top with club soda. Some tapioca pearls will (hopefully) rest atop the ice, while others may sink. That’s okay. Serve immediately.
Notes
Infused Bourbon: This is recipe is written using an incredibly simple DIY Earl Grey Tea Infused Bourbon. You can easily make this a few days before your event, but any smooth bourbon with mild flavor will work in this cocktail recipe.
Black or White Tapioca Pearls: I used black tapioca pearls in this recipe because I liked their resemblance to caviar and the color contrast against the red, but white pearls may also be used if you prefer that look or want the eggs to resemble those of spiders or squids rather than fish.
Storing Tapioca Pearls: Store the tapioca pearls separate from the bourbon pomegranate punch until ready to serve. While it takes a while to affect the taste, soaking the pearls in the punch for too long (an hour or more) can alter the flavor profile of the cocktail.