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Devil’s Lemonade

The Devil’s Lemonade is a bold and refreshing cocktail that blends the smooth warmth of bourbon whiskey with the tart sweetness of lemonade and pomegranate juice. This vibrant drink is perfect for sipping during special occasions or as a bold addition to any gathering.

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Devil’s Lemonade

Devil’s Lemonade

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: bourbon whiskey, Lemon, lemon cocktails, Lemonade, lemonade cocktails, pomegranate juice
Servings: 1
Author: Paul Kushner

Ingredients

  • 1.5 oz bourbon whiskey
  • 2 oz lemonade
  • 1 oz pomegranate juice
  • Lemon wedge for garnish

Instructions

  • Fill a cocktail shaker halfway with ice.
  • Pour the bourbon whiskey, lemonade, and pomegranate juice into the shaker.
  • Secure the lid and shake vigorously to combine and chill the ingredients.
  • Strain the mixture into a double old-fashioned glass filled with fresh ice.
  • Garnish with a lemon wedge for a finishing touch.
  • Serve immediately and enjoy your refreshing Devil’s Lemonade!

Notes

Pro Tips

  • For a sweeter version, use a flavored lemonade, such as raspberry or strawberry.
  • Garnishing with an orange zest adds a citrusy aroma that enhances the drink’s flavor.
  • Experiment with different bourbons to find the balance of sweetness and depth that suits your taste.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Devil’s Lemonade offers a delightful balance of tartness from the lemonade and pomegranate juice, with the smooth, rich depth of bourbon whiskey. The garnish adds a refreshing citrus or fruity note, making each sip both invigorating and complex, perfect for those who enjoy a fruity yet bold cocktail.

See also  Lemon Blueberry Mocktail
Devil’s Lemonade
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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