Ginger Fever Punch

The “ultimate holiday cocktail made to please a thirsty crowd” according to it's creator, Shawn Chen (beverage director of Decoy and RedFarm, two modern Chinese restaurants in Manhattan). It's a somewhat spicy Paloma-esque cocktail with the addition of pomegranate juice, goji & ginger syrup and a sprig of rosemary. JOIN FACEBOOK GROUP: https://stevethebartender.com.au/facebook NEWSLETTER - https://stevethebartender.com.au/newsletter DOWNLOAD COCKTAIL APP - http://bit.ly/get-cocktails-app BUY WEIGHTED SHAKER TINS... Pina Barware: https://amzn.to/3o17Tp2 A Bar Above: https://amzn.to/3jdlExy INGREDIENTS - 45 ml Blanco Tequila (1.5 oz) - 22.5 ml Lime Juice (0.75 oz) - 22.5 ml Pomegranate Juice (0.75 oz) - 15 ml Grapefruit Juice (0.5 oz) - 15 ml Ginger Syrup (0.5 oz) - original calls for goji/ginger syrup - 90 ml Ginger Beer (3 oz) METHOD 1. Add all the ingredients except the ginger beer to your cocktail shaker 2. Shake with ice 3. Strain over fresh ice into an old fashioned glass 4. Garnish with pomegranate seeds, sliced grapefruit and rosemary Music by Gurty Beats - Yellow Leaves: https://gurtybeats.bandcamp.com/track/yellow-leaves-instrumental