This rum cocktail is a tropical riff on a gingery mule. Pomegranate gives it a lovely tartness, and there’s a refreshing bubble from the soda.

　　

Ingredients

Ginger-honey syrup

½ cup ginger, peeled and chopped

　　½ cup honey

　　

Cocktail

1½ oz. BACARDÍ™ Reserva Ocho Rum

　　½ oz. pomegranate juice

　　½ oz. lime juice

　　1 oz. ginger honey syrup

　　1 oz. chilled soda water

　　Garnish: lime wheel

　　

Step 1

To make the ginger-honey syrup, combine ginger, honey, and ½ cup water in a small saucepan and bring to a simmer, stirring until honey is dissolved. Lower heat, cover the saucepan, and let simmer for two minutes. Remove from heat and let sit, still covered, for 2 to 3 hours. Strain out ginger and pour the syrup into a clean bottle or resealable jar. Keep refrigerated for up to 2 weeks.

　　

Step 2

For the cocktail, add rum, pomegranate juice, lime juice, and ginger-honey syrup to a cocktail shaker, then fill with ice. Shake until well chilled, about 15 seconds, then strain into a rocks glass over fresh ice. Top with soda water, stir gently and garnish with lime wheel.