Smoky? Nope. Floral? Maybe. Bright, bubbly, and totally spring-ready — this Vegan Pomegranate Gin Fizz blends tart pomegranate, bright lemon, and a cloud of vegan foam for a cocktail that looks like celebration and drinks like sunshine. Ready to make something impressive in two minutes flat? Yep, you read that right.
I make this drink when friends swing by unexpectedly or when I want a pretty sipper that’s 100% vegan and zero-fuss. You get a crisp gin backbone, a zippy lemon kick, and that pillowy foam you thought only egg whites could give. Spoiler: aquafaba saves the day.
Why this cocktail works (and why it’s vegan-friendly)
Ever wondered why gin fizz-style cocktails taste so clean and refreshing? The combo of citrus + carbonated water lifts the flavors and keeps things light. The pomegranate adds color and tart fruitiness, while aquafaba (the liquid from canned chickpeas) creates that silky foam without any animal products. Bold point: you don’t need egg whites to get a gorgeous foam — aquafaba gives you the same head, vegan style.
Plus, it makes a perfect single-serve spring cocktail: quick, photogenic, and easy to scale. Fancy-looking, zero guilt. FYI, bartenders love an easy swap like this.
Quick recipe snapshot (single serving)
- Servings: 1
- Prep time: 2 minutes
- Cook time: 0 minutes
- Total time: 2 minutes
- Cuisine: Cocktail / Fusion / Spring drinks
- Calories: ~210–225 kcal (see note below)
Ingredients:
- 2 oz gin
- 1 oz freshly squeezed lemon juice
- 1/2 oz simple syrup (adjust to taste)
- 2 tbsp aquafaba (vegan egg-white substitute)
- 1 oz club soda (to top)
- 2 oz pomegranate juice
- Optional: 1 small slice fresh ginger to muddle (for a spicy lift)
Garnish: pomegranate seeds, lemon wheel, or a sprig of mint/rosemary.
Bold tip: use freshly squeezed lemon for brightness — bottled stuff just won’t pop the same way.
Equipment (keep it simple)
- Cocktail shaker (Boston or cobbler)
- Muddler (or the back of a spoon) — only if you use fresh ginger
- Strainer (fine mesh for a spotless foam)
- Jigger or measuring tool
- Highball or Collins glass
- Bar spoon (optional)
You don’t need a pro bar setup. A mason jar + small strainer works in a pinch. IMO, creativity counts.
Full vegan method — step by step for Vegan Pomegranate Gin Fizz cocktail Recipe
- Muddle (optional): Add the fresh ginger slice to the shaker and gently muddle to release its aroma. If you prefer no ginger, skip this step.
- Dry mix: Add gin, lemon juice, simple syrup, aquafaba, and pomegranate juice to the shaker. Dry shake (no ice) for about 10 seconds. This step helps the aquafaba emulsify and form a better foam.
- Add ice & shake: Add ice to the shaker, then shake vigorously for 20–30 seconds until chilled and frothy.
- Strain: Double-strain into a chilled glass (use a fine-mesh strainer if you want the creamiest result).
- Top & finish: Top with 1 oz club soda and give a gentle stir to combine. Garnish with pomegranate seeds or a lemon wheel. Sip and grin.
Technique note: the dry shake for aquafaba matters a lot. It builds volume. If you skip it, you’ll still have foam, but it won’t be as stable or lofty.
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Nutrition & calorie breakdown (approximate)
You asked for calories — so here’s the friendly math. The original non-vegan recipe clocks 222 kcal with an egg white. Replacing the egg white with 2 tbsp aquafaba trims a little protein but barely affects calories. Aquafaba contributes ~5 kcal versus an egg white’s ~17 kcal and 3–4 g protein. So:
- Approximate calories per serving (vegan): ~210–225 kcal
- Carbohydrates: ~18–22 g (mostly from pomegranate juice & simple syrup)
- Protein: ~0.5–1 g (aquafaba gives negligible protein)
- Fat: ~0–0.5 g
If you want precise macros, tell me the exact brands you use and I’ll calculate, but this estimate works great for general planning. Want it lower-cal? Use a sugar-free simple syrup or reduce the syrup by half.
Serving size & scaling
This recipe serves 1, but you can easily scale it to a pitcher for a party:
Party batch (serves 8)
- 16 oz gin | 8 oz lemon juice | 4 oz simple syrup | 16 oz pomegranate juice | 1½ cups aquafaba | club soda to top per glass
Pro tip: For parties, pre-mix the gin/lemon/pomegranate/syrup and keep chilled. Add aquafaba and shake in batches for foam just before serving. Don’t add club soda until you pour each glass.
Variations & creative twists
- Rose & Pomegranate: Add a few drops of rose water for floral notes. Be gentle — rose is potent.
- Ginger-forward: Use ginger syrup instead of fresh ginger for a smoother spice.
- Herbal: Muddle basil or mint for a summer-friendly herb lift.
- Low-sugar: Swap simple syrup for a stevia blend or use less syrup and a dash of agave.
- Mocktail version: Replace gin with 2 oz chilled white tea or non-alcoholic gin alternative. Keep aquafaba for foam — still vegan.
Which one sounds more you — floral or gingery? I’m team ginger 9 times out of 10.
Pairings & occasions
This cocktail pairs beautifully with light spring bites: cucumber canapés, herby hummus, grilled asparagus, or even a cheese board with dairy-free cheeses. Serve it at brunch, bridal showers, or a casual backyard hangout. It also makes a charming single-serve gift when friends drop by unexpectedly. Who doesn’t want a pretty drink handed to them like a tiny celebration?
Make-ahead & storage tips
- Prep base: Mix the gin + pomegranate + lemon + simple syrup and refrigerate it for up to 24 hours. Don’t add aquafaba or soda until serving.
- Aquafaba: Keep canned chickpea liquid chilled. Shake lightly before measuring; it may separate.
- Leftover cocktails: Once carbonated, drinks lose fizz fast — don’t pre-mix club soda. If you must store a finished drink, keep it chilled and consume within a few hours.
FYI: Aquafaba foam loses structure over long storage. Make the foam fresh for best results.
Why aquafaba? (and where to get it)
Aquafaba comes from canned chickpeas. Open a can and use the liquid — 2 tablespoons of aquafaba roughly equals one egg white in cocktails. It froths, stabilizes, and tastes neutral. You can also make your own by cooking chickpeas and reserving the cooking liquid, but canned is the easiest route. No weird chemicals, no eggs, 100% vegan vibes.
Some Problem (quick fixes)
- No foam? You probably didn’t dry shake. Dry shake 10–15 seconds then wet shake.
- Too sweet? Reduce simple syrup or add extra lemon.
- Feels thin? Use slightly less club soda or increase aquafaba to 3 tbsp for more body.
- Muddled ginger too strong? Use less next time or strain the muddled bits before shaking.
Still Hungry, Try It Next recipe :-
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Final thoughts — why this drink rocks for spring
This Vegan Pomegranate Gin Fizz Spring Cocktail feels seasonal and special. It balances tart, sweet, botanical, and fizzy in a way that screams “let’s toast to sunshine.” You get the visual pop (that ruby color), the foam drama (aquafaba for the win), and a lighter mouthfeel that pairs with light foods without overpowering them.
Want to impress guests without fuss? Make this. Want a solo celebratory drink that looks like art? Make this. Want a 100% vegan cocktail that doesn’t compromise on texture or taste? Definitely make this.
Vegan Pomegranate Gin Fizz Spring Cocktails
Ingredients
Equipment
Method
- Muddle (optional): Add the fresh ginger slice to the shaker and gently muddle to release its aroma. If you prefer no ginger, skip this step.
- Dry mix: Add gin, lemon juice, simple syrup, aquafaba, and pomegranate juice to the shaker. Dry shake (no ice) for about 10 seconds. This step helps the aquafaba emulsify and form a better foam.
- Add ice & shake: Add ice to the shaker, then shake vigorously for 20–30 seconds until chilled and frothy.
- Strain: Double-strain into a chilled glass (use a fine-mesh strainer if you want the creamiest result).
- Top & finish: Top with 1 oz club soda and give a gentle stir to combine. Garnish with pomegranate seeds or a lemon wheel. Sip and grin.
- Technique note: the dry shake for aquafaba matters a lot. It builds volume. If you skip it, you’ll still have foam, but it won’t be as stable or lofty.
Notes
Serving size & scaling
This recipe serves 1, but you can easily scale it to a pitcher for a party: Party batch (serves 8)- 16 oz gin | 8 oz lemon juice | 4 oz simple syrup | 16 oz pomegranate juice | 1½ cups aquafaba | club soda to top per glass
Variations & creative twists
- Rose & Pomegranate: Add a few drops of rose water for floral notes. Be gentle — rose is potent.
- Ginger-forward: Use ginger syrup instead of fresh ginger for a smoother spice.
- Herbal: Muddle basil or mint for a summer-friendly herb lift.
- Low-sugar: Swap simple syrup for a stevia blend or use less syrup and a dash of agave.
- Mocktail version: Replace gin with 2 oz chilled white tea or non-alcoholic gin alternative. Keep aquafaba for foam — still vegan.
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.