Satsuma and Pomegranate Campari

Henry Lees Share On GoogleShare On FacebookShare On Twitter

With the end of the year approaching, there’s no better time to start planning a celebratory menu for the countdown to 2014, and the holiday gatherings in the meantime. Add this festive cocktail, featuring the traditional winter flavours of citrusy satsuma, to the lineup for a splash of colour, and flavour.

  • 4 parts satsuma (fresh squeezed)
  • 2 parts pomegranate juice (fresh squeezed)
  • 1 part simple syrup
  • 1 part Campari
  1. Fill a tall glass with ice. Pour Satsuma juice over ice; set aside.
  2. Add the pomegranate juice, simple syrup and Campari into a cocktail shaker and shake until combined.
  3. Pour over pomegranate and Campari mixture over Satsuma juice.


  • 1 part sugar
  • 1 part water

Place sugar and water in a pot and bring to a boil, stirring until sugar has dissolved. Cool before using.


Image: Gabriel Amadeus via Flickr

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