Pomegranate and Cayenne Rum Julep

A fall-inspired classic Mint Julep Cocktail, infused with fresh Pomegranate juice and Cayenne for a kick, made with El Dorado 5 year old Rum.

- Difficulty: Intermediate

Servings 1 Cocktail
Author Monica C


  • 2 oz El Dorado 5 Yr Rum
  • 2 Brown Sugar Cubes
  • 1/2 oz Pomegranate Juice
  • 10 Mint Leaves plus 1 sprig for garnishing
  • 1 pinch Cayenne Pepper
  • 3 dashes Angostura Bitters optional


  1. In a tin cup, place mint leaves, sugar cubes, pomegranate juice, cayenne pepper and angostura (optional) and gently muddle until sugars are well dissolved.

  2. Fill the tin cup half way with crushed ice and churn for 10 seconds.

  3. Continue to fill the tin cup with crushed ice and churn until the cup is completely frosted.

  4. Garnish with pomegranate seeds, dust of cayenne and mint sprig. Grab a re-usable straw and enjoy!

Recipe Notes

The Angostura Bitters is optional because it's not typically found in a traditional Julep. I added it because I felt the Rum needed that extra spice to tie in all the flavours. Try it with and without to see how you prefer your Juleps!