1 white sugar cube
1 ripe strawberry, stem removed
2 black peppercorns
1 3/4 ounces gin
1/2 ounce Pomegranate, Tawny Port and Balsamic Reduction, recipe follows
1/2 ounce vermouth (recommended: Dolin Blanc)
Cracked ice, for shaking
2 blue cheese stuffed olives, for garnish
8 ounces 10 year tawny port
4 ounces pomegranate juice
4 ounces balsamic vinegar
In a metal cocktail shaker, muddle the sugar cube, strawberry and peppercorns well. Be sure to crack the peppercorns. Add the gin, Pomegranate, Tawny Port and Balsamic Reduction, vermouth and cracked ice into the shaker. Top, seal and shake vigorously. Double strain up into a chilled martini glass. Garnish with the olives on a bar toothpick.
Pour the tawny port, pomegranate juice and balsamic vinegar into a small skillet on medium heat until reduced by little less than half. Take off the heat and allow to cool to room temperature before incorporating into a cocktail.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.