Photo: Iain Bagwell; Styling: Lindsey Lower
This cocktail gets its luxurious feel from the addition of frothy egg whites, which brings out the sweet notes from the pomegranate.
Serves 2 (serving size: about 3/4 cup)
1. Combine arils and sugar in a small saucepan. Press with a potato masher to release juice. Cook over medium-high heat until sugar dissolves; strain. Discard solids. Cool.
2. Combine syrup, gin, juice, Grand Marnier, and whites in a cocktail shaker; fill with ice. Shake 2 minutes or until frothy. Strain into 2 glasses.