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WHAT WE’RE DRINKING From S Sweet-Tart to EBEN FREEMAN’S RECIPES FOR GUYS AND DOLLS For Guys: PAMA & Rye, a revision of the classic Ward 8 · 1 oz. PAMA · 1 oz. rye whiskey · 1 oz. orange juice · ½ oz. lemon juice · ½ oz. simple syrup · Combine in shaker with ice; shake vigorously. Strain into rocks glass filled with fresh ice. Garnish with orange wheel. For Dolls: PAMA Sangria · 1 oz. PAMA · 1 oz. brandy · 3 oz. white wine · 1 oz. lemon juice · ½ oz. triple sec · ½ oz. simple syrup · Club soda · Combine all ingredients except wine and club soda in shaker with ice; shake vigorously. Strain into wine glass filled with ice; add wine and top with club soda. omegranate, the underrated star in grenadine, is finally taking its rightful place at the bar. Used as a modifier in classic cocktails, the sweet- tart ingredient is now a sweetheart, winning the favor of cocktail cool–hunt- ers in search of the next great flavor. Thanks to PAMA, the ancient and sexy pomegranate (legend credits Aphrodite, the Greek goddess of love, with planting the first pomegranate tree on Cyprus) is knocking other fruity fads out of the way. Introduced in the U.S. market five years ago, the liqueur enjoys a starring role at the bar for its versatility and striking taste profile. Combining all-natural pomegranate juice, vodka and tequila, it pairs with a variety of spirits—bourbon, rye, rum and cognac. “The first thing you discover is, it’s not as sweet as you expect it to be,” says mixologist Eben Freeman, PAMA Brand Ambassador. In addition to his role with PAMA, Freeman, a fixture on New York’s premier dining scene, serves as Director of Bar Operations and Innovation at the Altamarea Group, which has seven restaurants in its portfolio. Brand Ambassador Eben Freeman gets creative at the very red PAMA “Cure for the Common Cocktail” event in November at Studio 450 in New York City. Freeman teases out PAMA’s natural tartness with simple syrups, and in doing so has created completely new cocktails that stand on their own, not as additives or fruit-based drinks. “PAMA is interesting because it has a texture from the tannins. But you don’t have the sense that it’s a light alcohol drink, and you don’t compromise that sense of strength [in a] spirit—that’s part of the balance,” he says. The biggest challenge for PAMA is also its uniqueness; the ruby-red cor- dial can, in Freeman’s words, make drinks “look like a fuzzy pink bunny.” “It’s a friendly thing without question, but you can make a pink drink that a guy will drink,” he said. “It’s like a Martini: People have to be convinced that this is an elegant, smooth experience. Putting this in a classic context helps.” SRP $24.99, (for mixologists) december 2010 / the tasting panel / 99 weetheart P PAMA POMEGRANATE LIQUEUR STARS AT THE BAR by Lana Bortolot PHOTO: LANA BORTOLOT

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