Yash Lakhan
April 24, 2025
Pomegranate ice cubes are a cocktail detail that draws the eye before the first sip is taken. They work as delayed input — slow and timed – and for the bartender, they provide an opportunity to shape a drink past the pour, where the drink can mature without any further intervention.
Fresh pomegranate arils (choose bright, plump ones) Filtered water for clearer cubes Ice cube trays (silicone trays make release easier; oversized or spherical moulds work well too)
Carefully remove the seeds from a fresh pomegranate and dry them gently with a paper towel to get rid of excess juice.
Add 2–5 arils per compartment in an ice tray without overpacking since it is meant for elegance, not excess.
Add cold filtered water to each compartment; for ice cubes clear as glass, use boiled and cooled water.
Freeze the liquid undisturbed for at least 6 hours or overnight to get the best results.
Unmould them into glasses of sparkling wine, gin & tonics, cucumber spritzers, hibiscus iced tea or even soda water. *Drink Responsibly. This communication is for audiences above the age of 25.