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PAMA Lemonade Cocktail

PAMA lemonade cocktail

It’s summer, which means it’s party time!

I love get togethers during the summer more than any other time of the year. Throw something easy on the grill, make a pitcher of a favorite cocktail and relax with good friends. Our summer has been up and down this year in terms of weather; we’ve had a lot of rain with some nice days mixed in. I don’t mind the rain – less watering the lawn! – as long as I can get enough time for some Vitamin D. And a few good barbecues.

On the really hot or rainy days, I’ll take the party inside. My favorite times are when the guests are around ten or less, that way I can spend time with everyone and I relax a bit more. My parents are almost always included, they’re really fun to have around and it’s nice for them to be able to get to know my friends and neighbors. When it’s inside, I keep things simple with small plates and a few easy appetizers. My mom always brings a big fresh bouquet of flowers straight from her garden (and she has this knack for finding really cool vases at yard sales). That always serves as a centerpiece…she may have inspired me to grow more of my own flowers – they’re gorgeous!

PAMA lemonade cocktail

I’ve posted a few of my favorite cocktails but I’m really excited to share this Pomegranate Lemonade with you! It’s so refreshing with so much flavor, plus it’s easy. I keep the recipe printed out along with all the ingredients at a “beverage station” so that guests can easily refill as needed. Makes for a fun, relaxing summer party!


PAMA Lemonade

PAMA Lemonade

Yield: 0

I've muddled fresh raspberries for the puree; it's doable but takes a bit more work to pour due to the seeds. I've also used limeade instead of lemonade - delish!


  • 1 1/2 oz. PAMA Pomegranate Liqueur
  • 1 oz. Premium Citrus Vodka
  • 1 oz. Raspberry Puree, I just muddle 6-8 fresh raspberries
  • 3 oz. Lemonade
  • Fresh Raspberry


  1. Shake ingredients with ice and strain into tall iced glass with 5 thin lemon wheels placed between
  2. the glass and ice. Garnish with fresh raspberry and a lemon curl.

Kristy Bernardo
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