Pama-locks and the 3 Packages
It’s always a pleasant day when you get an unexpected package at your door; especially when that package is booze. That’s what happened the other day when I got not one, but three packages all at the same time, each containing a different bottle of spirits.
The first package contained airplane bottles, and therefore was only enough alcohol for me to have a taste, but not create with, and therefore will not be mentioned today.
The next package had two products in it, one was unremarkable and the other was absolutely horrific, and therefore will not be mentioned today.
The third package was neither horrific, nor too small, and we will be spending a little time discussing it today. (I find that one can learn a lot from children’s stories and I hope that the liquor companies have read them at one point in their childhood, to save both of our times.)
Pama pomegranate liqueur is the lucky winner of the Give Jamie Booze and Hope He Writes About It game.
Now I know that pretty much everyone in the world has written and raved about Pama, but I’ve never been particularly interested in the product due to one reason, and one reason alone: it’s trendy. It seems that everyone is just as interested in anything with the word pomegranate as they are with the word organic (and look out if you put the two together!) and I tend to steer as far away from fads as possible (remember fat-free and Atkins everyone? Neither do I.)
Well, Pama was kind enough to give me a sample, and after tasting, I had to grudgingly admit, that given what it is trying to be, it’s not at all bad. My first knee-jerk reaction was that Pama was an extension of those dreadful Sour Pucker (or Sourz) products that every one deems necessary to make the equally unpleasant Sour Apple Martini, but upon careful reflection, and with extended use in cocktail creation (see why it pays to give me full sized samples?) I’ve decided that it has a place in ones bar, as it isn’t sickly sweet and offers a nice sour component that one can’t find in most spirits on their shelves.
I won’t go in too much depth about Pama and its history, flavor profile or obligatory recipes, but I will leave you with two recipes of my own, in case you have a bottle at your bar, and have become bored with making Pomegranate Martinis.
1 ½ oz Appleton V/X
½ oz Pama liqueur
½ oz Ramazotti amaro
dash Angostura bitters
stir all ingredients over ice
strain into a chilled cocktail glass
garnish with an orange twist
Amaro and Angostura tame the sweetness of the rum and Pama, with the Pama lending some of its signature tartness. The orange twist really helps to brighten up this libation, as well as lending a complementary helping hand to our dear old friend, Ramazotti.
Now let’s go a different route with the:
1 oz Pisco
2 oz Sauvignon Blanc
½ oz Pama liqueur
¼ oz lemon juice
½ oz simple syrup
2 dashes peach bitters
shake all and strain over fresh ice
garnish with cherries
I’ve been working on some wine cocktails for a large winery, and this is one of the first ones that came out. This is a rather light cocktail that might be better suited when one is out on the yacht in the middle of summer and one has become tired of drinking nothing but ’95 Krug for the last fortnight.
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