Muddled Cocktails: The Tenth Muse

We're making weird stuff!

Took a work trip out to Yakima, WA recently and had a crazy good dinner @craftedyakima . On a menu item was "Lacto-fermented Pomegranate" and yeah, of course I'm making that. Fermented Rosemary-Pomegranate seeds recipe at the bottom! Come at me @brad_leone !

"The Tenth Muse":
2oz Cachaca (@novofogo silver is our go to)
1/2 Lime (Quartered)
3 sugar cubes
1oz Lacto-fermented Pomegranate Seeds
Rosemary for garnish

Add lime, sugar, and seeds to the tin and #MuddleFiercelyAdd Cachaca and ice then shake hard till the tin frosts. Pour into a kick-ass glass and garnish. Enjoy!

The fermented seeds add a hit of brine and tang to this cocktail while the pomegranate still lingers. A little goes a long way and no one wants a salty cocktail so use sparingly.

Fermented Rosemary-Pomegranate Seeds:
1 Pomegranate worth of seeds
1.5 teaspoons Salt
1 teaspoon honey
Two sprigs rosemary
12oz hot water
1 mason jar

Add honey, salt, and hot water to the jar. Shake well to incorporate and set aside to cool. Once cool, add Rosemary and Seeds to the jar. Then leave the jar in a warm place (kitchen counter worked for me) for a day or so, with the lid just sitting on it. Once you see bubbles you are good to go! We're fermenting baby! Screw the lid on and put it in the door of your fridge (the warmest part) and let it ride for a couple weeks. They will be briny, tangy, and awesome. I gave them a quick rinse once I pulled them out of the jar and that worked fine.

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