The newest episode of Edible Cocktails: Kitchen Meets Bar is a must-see as chilly weather approaches and entertaining season kicks off!

Pomegranate liqueur is a no-brainer addition to both desserts and cocktails. I share my recipe for a luscious PAMA whipped cream to use in both an individual-serving mini trifle (perfect for a dinner party!) and as a topping on a scrumptious twist on a Hot Toddy for chilly nights.

Whipped Cream:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1/4 – 1/2 cup PAMA pomegranate liqueur

Mini Trifle:

Sponge cake cut to fit the dish you are using

Seasonal fruits (berries, pomegranate seeds, or whatever you like)

PAMA Pomegranate Liqueur

PAMA Whipped Cream

Place a layer of sponge cake in the bottom of a glass serving dish. Sprinkle with PAMA liqueur. Dollop on a layer of PAMA whipped cream, then a layer of fruit.  Add another piece of sponge cake, douse it with more liqueur, and spoon on the final topping of cream. Decorate with more fruit and pomegranate seeds.

Hot Toddy:

1 1/2 PAMA pomegranate liqueur

1 ounce cognac

3/4 ounce fresh lemon juice

boiling water

Garnish: PAMA Whipped Cream

Pour all liquid ingredients into a heat-resistant bar mug. Top with whipped cream.