Back to Basics with Eben Freeman: Creating Innovative Cocktails
Spruce up your average cocktail with a modifier

Last week, after our class with Eben Freeman we shared our experience and recipe for a basic sour. Now, it is time to jazz up our cocktails by adding a modifier. This is a category that we simply call a 'modified sour' because it basically follows the same ratio rules, except this time we are going to use this one: 1 1/2 parts spirit, 1/2 part modifier, 1 part citrus and 1/2 part simple syrup.

A modifier is an ingredient that adds to the structure, flavor and keeps up the alcohol content without messing with your palate's path. Four examples of modifiers are Pama, a pomegranate liqueur; Chartreuse, an anise-like, herbal liqueur; Cointreau, an orange-flavored liqueur; and St. Germain, which perfumed scent comes from elderflower that is meant to add nuance to your drink. Note: Be careful not to add too much because it will take control of your drink and you will lose the flavor of the base spirit.

Do you like fruity and refreshing cocktails? Then let's start with our Pama cocktails. This liqueur adds balance to a cocktail by providing a tart yet sweet component that allows your taste buds to set forth on a mixed drink journey. Pama is made from fresh pomegranate juice, premium vodka and a tad of tequila. Pama holds a quality product by only picking fruit at its peak season and typically has a long shelf-life due to its antioxidants that help keep it fresh. Afterall, the pomegranate bears much mystery. It was known to not only be the original "apple" in the Garden of Eden but also as the fruit Hades used to seduce Persephone with.

Listed below are recipes shared by Eben Freeman that use Pama as a modifier:

Modern Manhattan

3 dash Orange Bitters

1 oz Pama

2 oz Rye

Directions: Stir until cold, Strain into a martini glass.

Instead of using traditional Sweet Vermouth for a traditional Manhattan cocktail, romanticize your cocktail and replace it with the sweet taste of pomegranate.




Pama Sangria

Get a group of 8 together and get the party started with this recipe for Sangria. The Pama acts as an add on to the Triple Sec, Cointreau or other substitute liqueurs you use to add sweet and intense flavor.

8oz Pama

8oz Brandy

4oz Triple Sec

4oz Simple Syrup

36 oz. Wine (White or Red)


Pour over ice and top w/ club soda for effervescence. Garnish with apples and oranges or any other preferred fruit.


Bird in Hand

1/2 oz Triple Sec

1 oz Lime

1 oz Pineapple juice

1 oz Pama

1 oz Rum


Shake, pour over ice. Garnish with an orange slice, cherry and pineapple leaf.

This tiki-style drink is delcious and the perfect cocktail to have on a weekend afternoon or at the beach.


Pama Sparkling Cocktail

3/4 oz Pama

3/4 oz Lemon

3/4 oz Cognac

3/4 oz Simple Syrup


Shake ingredients together and strain into a Flute glass. Top with Prosecco and garnish with a lemon twist.



All photos by Celida Maldonado