Back

Ginger, orange and pomegranate vodka cocktails

Serves: 4

Cooking time: 35 minutes

Difficulty: Easy

Difficulty

For the cocktails:

  • 800ml ginger tea (800ml of just boiled water and 4 ginger tea bags)
  • 100ml vodka (for mocktails add 100ml of sparkling water), 25ml shot per person
  • 2 tbsp runny honey or to taste
  • Juice of 1 orange
For the garnish:
  • 4 large sprigs fresh thyme
  • 4 tbsp pomegranate seeds
  • Slices of orange or curls of orange peel
  • Ice cubes

Iced Tea gets a festive makeover with this delicious ginger, orange and pomegranate cocktail recipe by Melissa Hemsley. This versatile recipe is 4 drinks in 1; perfect as a warming ginger tea, a zingy mocktail, a base for vodka cocktails or turned into a hot toddy with rum or whisky!

1. Brew the ginger tea for 15- 30 minutes, depending how much of a rush you are in. Depending on the strength of the teabags, use approximately 4 teabags to a large teapot, or 800ml of boiling water. You can use fresh ginger, but ginger teabags make it super easy. You can also do this in advance or the night before.

2. Remove the tea bags, stir in the honey and orange juice and let it chill in the fridge. When the ginger tea is cold, it’s ready to go. Or keep it covered in the fridge for up to 3 days.

3. Fill the jug with ice cubes, then fill each glass 2/3 with cold ginger tea and pomegranate seeds, then add vodka or sparkling water to top and tuck in fresh thyme and an orange slice or peel.

Ingredients

For the cocktails:

  • 800ml ginger tea (800ml of just boiled water and 4 ginger tea bags)
  • 100ml vodka (for mocktails add 100ml of sparkling water), 25ml shot per person
  • 2 tbsp runny honey or to taste
  • Juice of 1 orange
For the garnish:
  • 4 large sprigs fresh thyme
  • 4 tbsp pomegranate seeds
  • Slices of orange or curls of orange peel
  • Ice cubes

Festival Partners