Do not underestimate the appeal of color in a cocktail - and PAMA can add a great shade of red. PAMA can also add weight to the drink without offsetting the balance - meaning that it can give the cocktail a richer mouthfeel.
It is essential that you prepare your own simple syrup, as many commercial products vary in their degree of sweetness and sugar content. Change the standard sugar-to-water ratio to 1.5 cups sugar to 1 cup water, and don't use heat - instead combine the sugar and water, stir and let sit for an hour, stir again. This recipe pours faster out of the speed-pour, and provides a better balance of sweetness when combined with PAMA.
PAMA has the texture of fresh fruit juice, making it an ideal substitute to citrus in some recipes. While a bottle of PAMA may seem less cost effective than fresh citrus - consider the labor costs of juicing, spoilage and waste.
If you cut back the amount of citrus in a cocktail and replace it with PAMA, the flavor will be sweeter without being cloying. PAMA is not as sour as citrus or as sweet as simple syrup.
Because of PAMA's alcohol content, its dilution is completely different than grenadine or pomegranate juice. This is a huge benefit to maintaining the balance of a cocktail through to the last sip. Also, most commercial brands of grenadine are no longer made with real pomegranate.
The quality that makes PAMA unique is its texture, which helps to offset the lower alcohol content - making the drink feel more substantial. Also, don't underestimate the importance of that ruby-red color. Studies have shown that visual appearance is indeed part of the tasting process and that our brains begin forming opinions about flavor before we even taste a beverage based on color. PAMA lends a definite brighter color to all the cocktails it touches and it is this rose hue that will make your cocktails more accessible to the eye and therefore, to the palate as well.
PAMA is an endlessly versatile liqueur that can be combined with every base spirit - both white and brown. Its balance of sweet and tart makes it the ideal foil to rum's subtle sweetness. Pomegranate is a natural partner with in bourbon- and rye-based cocktails, serving to lighten the classics and easing your audience into the world of pre-prohibition era cocktails. It can also go toe-to-toe with brandies and cognac (and brandy-based liqueurs) to create seasonal cocktails all year long. PAMA's flavor and texture have a natural affinity with gin's botanicals, and it should be no surprise that it blends beautifully with tequila, given the prevalence of pomegranate in Mexican cuisine. Meanwhile, using vodka as a base spirit invites an exploration of the interplay of PAMA with other liqueurs and fruit flavors.
Only stir a drink that is straight spirits - like a Manhattan. But be sure to stir carefully to avoid incorporating air into the mix. Shaken cocktails usually involve citrus, and the air that infuses the cocktail during the shaking process helps to soften the affect on the palate.
