Spiced Pomegranate Fizz
The first splash of club soda turns the pomegranate mixture a shade brighter, and the cinnamon scent comes up with the bubbles. That’s the moment this Spiced Pomegranate Fizz stops…
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The first splash of club soda turns the pomegranate mixture a shade brighter, and the cinnamon scent comes up with the bubbles. That’s the moment this Spiced Pomegranate Fizz stops feeling like a juice-and-gin drink and starts tasting like a proper cocktail: tart, gently sweet, and warm at the edges.
I make the syrup separately so the cinnamon and cloves can steep without leaving bits in the glasses. Fresh lemon keeps the pomegranate from tasting heavy, while London dry gin gives the drink a crisp, botanical backbone. Shake the base with ice, strain it into glasses, then add the soda at the end for a lively ruby fizz.
Kitchen Note
Let the spiced syrup cool completely before it goes into the shaker. Warm syrup melts the ice early, and that extra dilution can leave the drink tasting thin before the club soda is added.
Save this Spiced Pomegranate Fizz for a bright, bubbly cocktail with a warm cinnamon-and-clove finish.
Why a Ten-Minute Spice Steep Beats Shaking the Spices Into the Drink
Cinnamon and cloves need a little time in warm syrup to release their fragrance. Putting whole spices straight into the shaker won’t give them that same chance, and ground spices would leave a dusty, gritty finish that’s hard to strain out. Steeping them in the syrup gives you their warmth in a smooth liquid, with the spices removed before the cocktail is made.
The syrup also spreads sweetness and spice evenly through the pomegranate and lemon. That matters in a drink with tart juice: if you add sugar straight to the cold shaker, it won’t dissolve as readily, and one glass can end up sweeter than the next. Here, the syrup is already dissolved and strained, so each shake gets the same balanced base. The result is a clean, bright cocktail with spice in the aroma rather than a heavy, clove-forward taste.
What the Gin, Juice, and Whole Spices Each Bring
- London dry gin — Its dry, botanical character keeps the fruit from reading like punch. A standard, dependable bottle works well; a pricey gin isn’t necessary, though a very floral or strongly flavored one will shift the finished drink.
- Pomegranate juice — Straight juice gives this fizz its deep color and tart fruit flavor. Sweetened pomegranate drinks can work, but they bring extra sweetness, so the finished cocktail won’t have the same balance.
- Fresh lemon juice — Freshly squeezed lemon tastes brighter and more rounded here than bottled juice. Bottled lemon juice can stand in at the same amount, but the cocktail’s citrus finish will taste less fresh.
- Cinnamon stick and whole cloves — Whole spices infuse the syrup and can be strained out cleanly. Ground spices aren’t a good swap for this method; they tend to cloud the syrup and leave sediment in the drink.
- Club soda — Keep it chilled so it adds bubbles without warming the glass. Plain sparkling water can replace it in the same amount; the mineral taste may differ a little, but the fizz still works.
- Granulated sugar — It dissolves quickly in the simmering water and makes a clear, pourable syrup. There’s no need for a specialty sugar; the spices provide the character in this part of the drink.
Build the Fizz in Four Clear Stages
Dissolve the Sugar in the Spiced Base
Combine the water, granulated sugar, cinnamon stick, and whole cloves in a small saucepan. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves, about 2 minutes. Keep it at a simmer rather than a hard boil; the goal is dissolved sugar, not a reduced, sticky syrup. Once the liquid looks clear, take the pan off the heat.
Steep, Strain, and Cool the Syrup
Cover the saucepan and let the spices steep for 10 minutes. This gives the cinnamon and cloves time to flavor the syrup without cooking them aggressively. Strain the syrup into a heatproof measuring cup, catching the whole spices, and let it cool completely. Don’t rush the cooling stage; the shaker needs a cold base.
Shake Two Small Batches
For the first batch, combine half of the gin, pomegranate juice, lemon juice, and cooled syrup in a cocktail shaker filled with ice. Shake for 10 to 15 seconds, then strain the mixture into two ice-filled 12-ounce glasses. Repeat with the remaining halves for the second batch. Dividing it this way gives the ice room to move and chills the mixture evenly.
Top Each Glass Right Before Serving
Add 1/2 cup of chilled club soda to each glass after the shaken mixture has been strained. Don’t put the soda in the shaker; shaking it would knock out the carbonation before it reaches the table. Serve the drinks immediately, while the bubbles are still lively and the ice is cold.
Easy Ways to Adjust the Fizz Without Losing Its Balance
Make It Alcohol-Free
Replace the gin with an equal amount of pomegranate juice for a zero-proof version. The result is fruitier and has less of the dry botanical edge, so start with a little less spiced syrup, taste, and add more only if you want it sweeter.
Pour a Drier, Less-Sweet Glass
Use less of the cooled syrup in the shaker while keeping the gin, juice, and soda unchanged. The pomegranate and lemon will come through more sharply, and the cinnamon-clove warmth will be subtler. Add the syrup gradually if you’re unsure where you want the balance.
Lean Further Into the Citrus
Use a little more fresh lemon juice in the shaken base for a sharper, brighter finish. The extra acidity will make the drink taste less sweet and bring the tart side of the pomegranate forward, so this is a good adjustment for anyone who prefers a crisper cocktail.
Make-Ahead and Serving
- Spiced syrup: Cool it completely, cover it, and refrigerate for up to 1 week. Strain out the cinnamon and cloves before storing.
- Freezer: Freezing the finished drink isn’t useful; the club soda loses its bubbles as it thaws. Keep the syrup refrigerated and mix the cocktails fresh instead.
- Serving: Keep the club soda chilled and add it to the glasses just before serving. Once the soda is poured, the fizz is at its best right away.
Questions That Come Up When Mixing This Pomegranate Fizz
Spiced Pomegranate Fizz
Ingredients
Equipment
Method
- Combine the water, sugar, cinnamon stick, and cloves in a small saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves, about 2 minutes.
- Remove the pan from the heat, cover, and steep for 10 minutes.
- Strain the syrup into a heatproof measuring cup and cool completely.
- For each of two batches, combine half the gin, pomegranate juice, lemon juice, and spiced syrup in a cocktail shaker filled with ice.
- Shake for 10 to 15 seconds.
- Strain into two ice-filled 12-ounce glasses.
- Top each glass with 1/2 cup club soda and serve immediately.
