This is a community recipe contributed by Aleksa Cat.
Community recipes are not tested or verified by Difford’s Guide.
Published on 21st of October 2025
Serve in a Coupe glass
| 45 ml | Empress 1908 Original Indigo Gin |
| 30 ml | Gabriel Boudier Crème de Cassis de Dijon |
| 30 ml | Pomegranate juice |
| 15 ml | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 15 ml | Lime juice (freshly squeezed) |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
How to juice pomegranates
As with all fruit juices, "fresh is best." However, pomegranates appear more challenging to juice than other fruits. Happily, they are much easier to juice...
2 to 1 'rich' sugar syrup versus 1 to 1 'simple' syrup
The balance between sweet and sour is crucial to the majority of cocktails and consistently producing balanced cocktails is made easier when using sugar...
Autumn / Fall Cocktails
Summer is fading, leaves are starting to scatter the ground and the weather is turning chillier. It's not yet time for winter warmers, but crushed ice-charged...
20 best Vodka cocktails
Vodka's success is partly due to its being marketed from the 1940s as a clear, pure, clean spirit that will mix with anything. Accordingly, some regard...
20 best Cachaça cocktails
A compilation of the 20 best cachaça cocktails would not be complete without a Caipirinha, not only the classic, but one or two more fruity options. However...