- 2 ounces of Bacardi Rum
- 1 ounce of PAMA Pomegranate Liqueur
- 1 ounce of simple syrup
- 2 lime wedges
- Handful of mint
- 4 blackberries
- 2 ounces of soda water
Muddle the limes, mint and blackberries, add simple syrup, then add the Bacardi Rum and the PAMA Pomegranate Liqueur. Add ice and shake. Strain everything over ice in a glass. Top with soda water and garnish with a mint sprig and a blackberry.
Recipe by Matt Norwell, mixologist at Mesa Urbana Mexican Bistro, which is located at 3566 Milwaukee Avenue in Northbrook, 847-383-0700, mesaurbana.com.