- 1/4 cup pomegranate juice
- 2 ounces white rum
- 1 tablespoon vanilla sugar, or to taste, recipe follows
- 4 ounces club soda
- Cracked ice
- 6 sprigs fresh mint
In a cocktail shaker, combine all ingredients except the mint and shake well. Mull the mint in the bottom of a cocktail glass. Strain the pomegranate mixture into the glass with the mulled mint, and serve.
In a large container with an airtight closure, place 1/2 of the sugar. Add the bean quarters and cover with the remaining 2 cups of sugar. Close tightly. Place in a cool, dark place. Twice a day shake the container to distribute the vanilla essence. Continue the process for at least 1 week and up to 3 weeks. Replace the sugar as it is used.