This is the time of year when we have a lot of visitors and get togethers. These recipes are great and hopefully you will enjoy them.

The Noble Ruby by Mike Shain (Makes 37 servings)

55 ½ oz PAMA Pomegranate Liqueur

55 ½ oz Owney’s Rum

18 ½ oz simple syrup

6 ¼ oz of lemon juice

1 oz Absinthe

1 oz Regans’ Orange Bitters

74 oz Schramsberg Mirabelle Brut Sparkling Wine

18 ½ water

Combine all ingredients, except the sparkling wine, in a punch bowl. Stir to combine and add large ice cubes. Gently add the sparkling wine. Ladle into punch cups.

Psarou Punch by Orson Salicetti 

6 oz PAMA Pomegranate Liqueur
6 oz Skinos Mastiha Liqueur
14 oz Pisco Control C
6 oz Fresh Lime Juice
14 oz Sparkling Wine or Dry Prosecco
20 Sage Leaves
1 cup Fresh Pomegranate Seeds

Combine all the ingredients together in a punch bowl. Mix with a ladle. Add ice and garnish with six wheels of pink grapefruit, lime and lemon. Makes between 8 to 10 cocktails.

The Happiest by Jim Kearns

1 oz Aperol

1/2 oz PAMA Pomegranate Liqueur

1/2 oz sour cherry syrup

2 dashes Mole bitters

Stir, strain into a Fernet Branca-rinsed coupe, top with Champagne and garnish with a lemon twist.

Super “C” Bellini by Eben Freeman

2 ½ oz Prosecco

1 ½ oz Yoga Peach Nectar

1 oz  PAMA Pomegranate Liqueur

½ tsp Vitamin C Crystals

Measure vitamin powder into champagne flute and top with peach nectar. Stir nectar to dissolve vitamin powder. Add PAMA and top with sparkling wine.

Pera Bisonte by Michael Neff 

2 oz Zubrowka Bison Grass Vodka

¾ oz PAMA Pomegranate Liqueur

½ oz Pear Purée

Dash of Simple Syrup

1 dash Meyer Lemon Bitters

Pour all ingredients into a mixing glass.  Add ice and shake.  Add a splash of soda water and strain into a champagne glass.

Millennium Punch by Dale DeGroff     

15 oz PAMA Pomegranate Liqueur

1 ½ bottles Louis Royer “Force 53” VSOP Cognac (750 ml)

50 oz Spring Water

16 oz Fresh Lemon Juice   

8 oz Unsweetened Pineapple Juice

½ Ripe Pineapple, cubed (to flavor store bought pineapple juice)

1 ½ cup Sugar

6 Whole Fresh Lemons

3 Whole Oranges

Pour the shrub* into a punch bowl.  Add the Cognac, PAMA Pomegranate Liqueur and pineapple juice to the punch bowl. Add spring water and adjust the sweet and sour with fresh lemon juice and/or simple syrup.

Garnet of Delight by Pamela Wiznitzer

¾ oz PAMA Pomegranate Liqueur

1 ¼ oz Louis Royer “Force 53” VSOP Cognac

1 ½ oz half and half

½ oz demerara syrup

½ oz crème de cacao blanc

3 dashes Bittermens Burlesque Bitters

3 dashes mole bitters

Add all ingredients to a mixing glass with ice. Shake and serve up in a wine glass. Garnish with freshly grated dark cacao shavings.