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When I was 23 years old, I inherited my grandparents apartment, contents and all. As they were people who liked to entertain, that inheritance included a full stocked liquor cabinet. I didn't know much about alcohol back in those days, as I had barely imbibed during college and so this was a treasure trove of unknown wealth and knowledge. Over the years, the contents of that liquor cabinet have morphed and shifted, making room for bottles of vodka (not a spirit my grandparents used much) and saying good bye to the whiskey that friends and family have pilfered. One recent addition that has really been floating my personal cocktail boat of late has been the bottle of Pama that I acquired a few months back.
Pama is a pomegranate flavored liqueur that is tangy, sweet and has a glowing red hue. It's all the pomegranate (plus some) without all the work! I like to make an adult soda with it, mixing a couple of ounces of Pama with plain old soda water, finishing it with a squeeze of lemon. It's similar to when you cut sparkling water with cranberry juice, only with a slightly intoxicating zing. It's also great for deglazing the pan when you're working with sweet and savory flavors (there's a recipe on the Pama website for Oven Roasted Pork Chops with a Shallot and Pama Sauce that sounds absolutely delicious).
If you're looking for something to add a little zip to your special holiday drink, I highly suggest that you consider Pama as your secret ingredient! If you're looking for a little recipe inspiration, there are two options after the jump.
Proclaimed as the world's first pomegranate liqueur 
