Pineapple Pom Cocktail


  • 1 1/2 ounces Pomegranate Black Tea
  • 1 1/2 ounces cognac
  • 1/2 ounce orange Curacao
  • 4 one–inch square pieces of pineapple
  • 2 dashes Angostura Bitters


  1. Muddle the pineapple chunks and the Curacao in the bottom of a mixing glass.
  2. Add the remaining ingredients and shake well with ice.
  3. Double strain into a chilled flute and garnish with grated fresh nutmeg.

Recipe and Photo: Foodista / CC BY

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