Marko Karakasevic, 13th generation distiller chose to use pomegranates from Visalia, California. At the peak of the season they are picked and the fruit is crushed, then begins a six-month extraction process. “We use real fruit extractions, not macerations or infusions so you get the bitter with the sweet…” says Marko.

This vodka is made in the lighter style, designed for sipping and also making delicious cocktails.

Enjoy a Charbay martini tonight!

Serving Suggestions: On the rocks and as a CHARBAY Pomegranate Cosmo More recipes

Juicy, whole pomegranates were extracted using a proprietary method and integrated into CHARBAY’s award-winning Clear Vodka. “Pomegranates have a unique earthy, floral, spicy flavor. I believe we’ve successfully captured that,” said Distiller Marko K.

CHARBAY Pomegranate Cosmo

1.5 oz. CHARBAY Pomegranate Vodka
1/2 oz. cranberry juice
1/2 oz. Cointreau

Combine ingredients in a shaker with ice; shake until frosty and strain into a martini glass; add a squeeze of lemon & garnish with a lemon wheel

The CHARBAY

2 oz. CHARBAY Pomegranate Vodka
1 oz. Odwalla Pomegranate-Mango Juice

Combine ingredients in a shaker with ice; shake until frosty & strain into a martini glass; garnish with a lemon twist

CHARBAY Moroccan Cocktail

2 oz. CHARBAY Pomegranate Vodka
½ oz. cardamom-infused simple syrup*
½ oz. lemon juice
½ oz. pomegranate puree (Perfect Puree), or pomegranate juice

*Cardamom Simple Syrup - Bring 1 cup of water and a ¼ cup of whole cardamom to a boil. Stir in 2 cups of sugar - stir until fully dissolved. Remove from the heat and allow to cool; keep in the refrigerator for 3 days, then remove the cardamom.

Combine all ingredients in a shaker full of ice; shake until frothy and garnish with an orange twist. (Recipe courtesy of Angele Restaurant & Bar in Napa, CA)
 

CHARBAY Applegranate

Equal parts CHARBAY Pomegranate & fresh apple juice; serve on the rocks or warm in a mug