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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



Roasting Peppers;

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