- prep time 1 min
- total time 1 min
- serves 1
Recipe courtesy of JRDN Restaurant in Tower 23 Hotel, San Diego, California.
1 ¼ oz silver rum (such as Don Q)
¼ oz pomegranate syrup (such as Monin)
¼ oz limeade (lime juice and simple syrup)
10 pomegranate seeds
8 fresh mint leaves
1 splash sparkling wine (such as Sigo de Viudas)
1 lime wheel
1. Fill a tin with ice. Add the rum, limeade, pomegranate syrup and fresh mint.
2. Add the pomegranate seeds. Shake well.
3. Pour contents into a hurricane glass and top with a splash of sparkling wine. Garnish with a lime wheel.