Here’s the recipe for the tasty, tangy Pom-Bomb. It hardly needs a recipe really, just pour one generous teaspoon of pomegranate molasses into the bottom of each glass, then top with a nice champagne. Gently stir to combine. Cheers!
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Hey!!! How’d you get my picture up there??? Ha!Ha!Ha!
Hee hee…I stole it from the newpaper article about you…I hope that photo belongs to you haha…
Did I ever tell you about the habibi I had at Tabuli? White rum, pomegrante molassess,casiss, something fizzy, glass crammed with fresh mint and muddled. Your pom bomb is right up my alley! Pomegrante molasses, concentrated tamarind, and reduced balsamic vinegar…all good drizzled on and in many many things. LOVE your photos!
Yes you told me that the habibi was good (and I saw the snap), but I didn’t know what was in it…it sounds DELICIOUS! I know I would love it. I love cassis, and really love tamarind too…all my favourite kinds of flavours!
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