This was my year! The pomegranate tree I planted four years ago when we moved to California FINALLY bore fruit. While the tree bore seven pomegranates, the local squirrel terrorizing my fruit trees got four of them, leaving me three plump and juicy ones to play with in my dinner and cocktail recipes.

So, let’s dive into one of the many cocktails you can make with this seasonal fruit (but happily, you can find natural juice in jars year-round).

Pomegranate brings sharp, juicy tartness, lemon keeps the sour profile crisp, and the Lapsang syrup adds this subtle, smoky warmth that feels perfect for fall and winter.

Add the optional egg white, and you get a gorgeous, creamy texture that makes the whole drink feel velvety and elevated.

Bonus: pomegranate brings that vibrant red color that works great in holiday and Christmas cocktails too.

Why This Cocktail Works

Pomegranate brings bold tartness
It’s fruity but still sharp, keeping the drink bright.

Lapsang syrup adds smoky depth
The woodsy, campfire note pairs beautifully with winter citrus. Best of all, if you are allergic to mezcal like me, you can still get that smoky goodness in cocktails.

Lemon juice balances everything
It keeps the cocktail crisp and prevents the sweetness from taking over.

Egg white adds luxurious texture
(optional, but lovely!) It turns the drink silky and smooth.

Gin ties it all together
Botanicals give the drink structure without overshadowing the smoke or fruit.

Twist Variations

Add cardamom bitters

A dash of cardamom bitters deepens the flavor and adds floral warmth that plays perfectly with the smoky tea.

Make it brighter

Increase lemon juice to 0.75 oz for a sharper sour.

Make it sweeter

Add a touch more Lapsang syrup or a splash of pomegranate molasses.

Mocktail Version

You can keep all the flavor and texture with a few easy swaps:

Option 1: NA Gin Version
Use non-alcoholic gin and shake as normal.

Option 2: Zero-Proof Sour
Skip the gin entirely and:

• Add extra pomegranate juice
• Increase lemon slightly
• Keep the Lapsang syrup for that smoky backbone

Both versions taste balanced, bright, and totally adult.

Home Bar Tips

Dry shake first.
This is the key to getting that gorgeous foamy top.

Double strain.
Pomegranate can be pulpy; a smooth sour tastes better.

Use fresh pomegranate juice if you can.
The color is deeper and the flavor is sharper.

Adjust sweetness to taste.
Pomegranate varies—some batches are sweeter, some very tart.

Troubleshooting

“It’s too smoky.”

• Reduce Lapsang syrup to 0.25 oz
• Brew a lighter tea next time

“It’s too tart.”

• Add a bit more syrup
• Reduce lemon

“The foam isn’t forming.”

• Dry shake longer
• Add a small ice cube during the second shake for more aeration

“The gin flavor is too strong.”

• Use a softer, citrus-forward gin
• Add more pomegranate juice

How to Make Lapsang Simple Syrup

This syrup creates the smoky backbone of the cocktail.

• 1 cup sugar
• 1 cup hot water
• 2–3 bags (or 2 tbsp loose leaf) Lapsang Souchong tea

Steep until deeply smoky—about 5 minutes depending on how intense you want it. Strain, cool, and store in the fridge for up to a week.

Pomegranate Smoke Sour Recipe

Glass: Coupe
Ice: Shake with ice; serve up
Optional: Egg white for froth

Ingredients

• 2 oz gin
• 1 oz pomegranate juice
• 0.5 oz Lapsang simple syrup
• 0.5 oz fresh lemon juice
• 1 egg white (optional)
• Garnish: Pomegranate arils

Instructions

• Add all ingredients to a shaker without ice and dry shake until frothy.
• Add ice and shake again until well chilled and creamy.
• Strain into a chilled coupe glass.
• Top with a few pomegranate arils.