13 ounce jar roasted red peppers, drained and rinsed
1 cup V-8 regular or picante
1 tablespoon pomegranate syrup
kosher salt to taste
1/4 teaspoon hot chile pepper, or to taste
1 cup soda water
1 dozen ice cubes or more to taste
Trim off bits of roasted skin and rinse off seeds that cling to the peppers. Coarsely chop them; add them with the tomato juice and pomegranate syrup to the workbowl of a blender or food processor. Puree and season to taste with salt and hot chile powder.
Just before serving add club soda and ice then pulverize. Taste and readjust seasonings.
Yield: 6 cocktails