PAMA® Pomegranate Liqueur is highly mixable and perfect for simple cocktails like PAMA and club soda or more complex like the PAMA Caipirinha. It also makes the perfect ingredient for an appetizer, entrée or dessert.
2 oz. PAMA Pomegranate Liqueur
1 oz. Premium Vodka
1/4 oz. Orange Flavored Liqueur
Combine all ingredients into a mixing glass. Add ice and shake vigorously. Strain into a martini glass. Garnish with a lemon zest.
1 lb ground white meat Turkey
2 c. panko
Eggs for eggwash
Salt and Pepper
1/2 c. Chipotle Sauce
1 Cup PAMA Pomegranate Liqueur
1/2 c. cane sugar
Mix 2 tablespoons Chipotle sauce with ground turkey and form into tiny meatballs. Bring oil to temp. (325-375 degrees) Dip meatballs in eggwash then into panko. Cook meatballs in oil for about 6 or 7 minutes. Remove from heat sprinkle with salt.
Place PAMA and sugar into saucepan and reduce until mixture thickens to a syrup. Mix in chipotle sauce, let cool and serve on the side.
2 oz. PAMA Pomegranate Liqueur
1/4 oz. Orange Liqueur
1 oz. Fresh Orange Juice
2 oz. Champagne
Assemble the first three ingredients in a cocktail glass with ice. Slowly pour in the champagne while stirring very gently to retain the bubbles and chill the mixture. Strain into a champagne flute and garnish with an orange slice and a cherry.
2 duck breast trimmed
Stir fry vegetables (pick your favorite)
PAMA Pomegranate Liqueur reduction
Season the duck breasts. Place on a medium grill skin side down. Cook slowly rendering the fat off the duck breast. While cooking, glaze the duck meat with the PAMA reduction. Do this at least 7 times (more often means better flavor). When the fat side is rendered and crispy flip and cook on flesh side. Be careful. The PAMA will stick, but this is ok. Cook until desired doneness, (medium rare to medium). Let rest off the grill. In a separate pan, stir fry the vegetables in sesame oil.
Place the vegetable on a plate. Slice the duck breast and place over the vegetables. Drizzle with PAMA reduction and enjoy!
3/4 oz PAMA Pomegranate Liqueur
1 1/2 oz Premium Apple Vodka
1/2 oz Cranberry Juice
Shake with ice and strain into a chilled martini glass. Garnish with a lemon spiral or small bunch of currants.
1 pack (17.3 ounces) of puff pastry, defrosted
2 to 4 Golden delicious apples
1/4 c. butter, melted
3 Tbsp. sugar
3/4 c. granulated sugar
1/4 c. water
3 Tbsp. lemon juice
1 tsp. light corn syrup
2 Tbsp. butter
1/2 c. PAMA Pomegranate Liqueur
Pre heat oven to 450 degrees. Use a 4 1/2-inch dish or other round object as template, cut out six discs of pastry. With the pointed end of a sharp pairing knife score a slightly smaller circle within each one so you have a slightly smaller circle within each one to form 1/2-inch rim uncovered. Place the pieces of pastry on to a baking sheet. Peel and remove cores from apples, then slice them thinly. Arrange the slices on the pastry discs, leaving the 1/2-inch rim uncovered. Brush the apples and pastry with melted butter, then sprinkle with a pinch sugar. Bake them until the pastry is golden and is fully crisp about 10 to 15 minutes. Cool slightly before eating.To prepare sauce, combine granulated sugar, water, lemon, juice, and corn syrup in a small, heavy saucepan over medium-low heat; cook 5 minutes or until sugar dissolves. Cover, increase heat to medium, and boil 30 seconds. Uncover and boil 3 minutes or until golden (do not stir). Remove from heat; let stand 1 minute. Carefully add butter, stirring until butter melts. Gradually add PAMA, stirring constantly until mixture is smooth. Return to heat; cook over medium-low heat 8 minutes or until thickened. Cool. Serves 4 to 6.