POM is the Bomb!

Ho-hum. Just another beautiful day here in the penthouse offices of ES. What have I been doing you ask? Well, let’s see…oh yeah, yours truly got an all-inclusive opportunity to take a sponsored tour of the POM Wonderful pomegranate orchards and bottling facility in central California. And let me tell you, not only was it impressive as hell,  but I got the opportunity to drink as much of the POM juice as I could inhale! Was it cool? Heck to the yeah! I LOVE when someone asks me if I want to get juiced! And for free? Outta my way!

I don’t know how many pomegranates you’ve eaten lately but the ones at the POM orchard were HUGE! I saw one that was as big as Giada De Laurentis’ head and it was packed with almost as many arils as Giada has teeth! (I’m kidding of course. Giada’s teeth are infinite.) Did you know that the POM orchards span 18,000 acres? The name of the variety of pomegranate that they grow is called the ‘wonderful,’ which is why it’s POM Wonderful and not POM Some-Other-Kinda-Variety…er, you get what I mean.

Anyway, the fresh pomegranate picking season only lasts about three months which is from October into December. Once picked they’re rushed from the tree to the processing plant to be scanned and scrutinized, which determines if the fruit is to become juice or if it meets the incredibly high standards that POM applies to all of its fresh pomegranates. It’s like the fruit version of ‘The Next Top Model’; the ones that make it are perfectly beautiful and flawless on the outside, but sweet and tart on the inside! You just can’t wait to get your hands on one! (I’m talking about the pomegranates here…)

And of course there are those super anti-oxidants within the POM juice that is the real treasure. It’s so powerful in fact, that I’m told most of the pickers average around 150 years in age. I couldn’t verify this because—y’know—most of them were wearing hats, but with the way I was being treated by the POM staff I’d believe anything they told me.

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Cocktail O’Clock: The New Blood and Sand

Drinking recently at Highlands, a Scottish gastrobub in NYC, I discovered the Blood and Sand, a classic cocktail made from Glenlivet scotch, orange juice, sweet vermouth and cherry liqueur.

I’ve had a couple bottles of scotch sitting around lately (yeah, I’m fancy like that), so I’ve been on the market for some whiskey cocktails that can be made at home. I decided to give this one a whirl, albeit with a few modifications, subbing POM pomegranate-cherry juice for the cherry liqueur (I’m not fancy enough to have that lying around), and summering it down with some club soda.

The original Blood and Sand is a heavy drink that’s perfect for sipping in a dark, winter-y cocktail den. This one can more likely be downed in plastic cups at a picnic.

Summer Blood and Sand

– 1 part Glenlivet scotch
– 1 part orange juice
– 2 parts club soda

– About a tablespoon of pomegranate-cherry juice

Looks: Pretty, right?

Find more cocktail recipes in Endless Cocktails