Satsuma and Pomegranate Campari

Let’s do a cocktail today, since I’m sure most of you are done baking. I made it a seasonal cocktail with some Satsumas and pomegranate for a Campari cocktail that’s a little sweet, a little tart and with a little bit of a bitter undertone.

Satsuma and Pomegranate Campari

It’s the Friday before Christmas, are you ready? This year, I’m not even close. Thankfully the little guy is going to the mountains with his dad this weekend, so this Santa helper will be plowing her way through the mall for last minute toys and gifts.

I say plow, because I think I’ve mentioned to you before about my ungraceful ways, but when I’m stressed all sense of my body and physical space seems to have no measurement. I will just as easily trip over myself as I would stepping onto a brightly painted curb.

Oh, and the really important one, I should mention, if you live in Orange County my driving—ouch, four totaled cars. Enough said, you’ve been warned.

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Satsuma and Pomegranate Campari

Yield: 2 servings


  • 4 parts satsuma, (fresh squeezed)
  • 2 parts pomegranate juice, (fresh squeezed see head notes)
  • 1 part simple syrup (recipe follows)
  • 1 part Campari

Simple Syrup

  • 1 part sugar
  • 1 part water


Fill a tall glass with ice. Pour Satsuma juice over ice; set aside. Add the pomegranate juice, simple syrup and Campari into a cocktail shaker and shake until combined. Pour over pomegranate and Campari mixture over Satsuma juice.

Simple Syrup

Place sugar and water in a pot and bring to a boil, stirring until sugar has dissolved. Cool before using.

A few notes:

  • I used fresh squeezed Satsuma juice, but if you can't find Satsumas in your area try using tangerine juice or orange juice. Tangerine juice can usually be found in a health food store when it's in season.
  • For the pomegranate juice I did the same, I juiced mine in a food processor then pushed it through a fine mesh sieve to dispose of the seeds. If pomegranates are not in season for your area, try using POM.
  • The simple syrup is not necessary, but if you are new to Campari it helps tone down the flavor. Alternately, add a 1/2 part white rum instead of the simple syrup.
  • Keep in mind the recipe has only been tested with fresh squeezed juices, so if anyone tries this cocktail with ready-made juice come back and let the rest of us know.
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13 Responses to “Satsuma and Pomegranate Campari”

  1. #
    Laura (Tutti Dolci) — December 21, 2012 @ 6:10 pm

    Gorgeous cocktail, perfect for the season!


  2. #
    Averie @ Averie Cooks — December 21, 2012 @ 7:17 pm

    I have FOND memories of Campari, the Bellagio poolside in Vegas, ’nuff said. This looks incredible. I want refills!


  3. #
    Nicole — December 21, 2012 @ 7:46 pm

    Those mandarins are absolutely beautiful. What a perfect cocktail for the holiday season. I just bought a bottle of Campari and another of Aperol, this would be good with either of them. Thanks for the great idea.


  4. #
    barbara @ pane-burro blog — December 21, 2012 @ 11:32 pm

    looks so fresh! I will definitely make it! never heard of Satsuma before, will use simple local tangerines.
    actually, I think I’m gonna make one right now! got all the ingredients!


  5. #
    JulieD — December 22, 2012 @ 3:16 am

    Just love this, Naomi!! The first picture totally makes me think of winter! Hope you have a merry christmas, dear friend!!


  6. #
    Nikki — December 22, 2012 @ 6:03 am

    Gorgeous pictures, looks delicious!


  7. #
    Shanna@ pineapple and coconut — December 23, 2012 @ 6:18 am

    Gorgeous photos like always! This sounds so good! I may tell my friends that I am having brunch with on Christmas day about it and suggest that this will be my contribution to the meal! I love the combos and am a fan of Campari!


  8. #
    tracy {pale yellow} — December 24, 2012 @ 3:24 pm

    Thanks for the cocktail recipe, agreed, a little burnt out from all the holiday baking! Definitely time to sit, enjoy a cocktail, and eat all the cookies. I love the adaptation of a campari!


  9. #
    Shanna@ pineapple and coconut — December 25, 2012 @ 11:23 pm

    I made this with ready made juices. It was good, but I can see that freshly squeezed would be better so I am making it that way next. Also to cut back on the bitterness of the Campari I added in a splash of Solerno blood orange liqueur – came out perfect.


  10. #
    Kate Knapp — March 24, 2014 @ 12:13 pm

    Hi Naomi,

    I’ve tried to reach you through email with no luck, so I thought I would see if this might be a better way to communicate. As you can see from my original email below, we absolutely love your blog and would really like to include it in a round-up on our site. Please let me know as soon as you can if you’re interested.

    Hope you’re having a lovely week!



    Hi Naomi,

    My name is Kate Knapp, and I work for Eat Boutique–an online shop dedicated to discovering the best small batch foods, as well writing a brilliant food magazine.

    We absolutely adore your blog! We’re in the process of writing a round-up of our favorite campari recipes, and we think your post about Satsuma and Pomegranate Campari is the perfect fit. We would love to include it, if that’s alright with you.

    We would, of course, link back to your original recipe. All we need from you are the two photos from your blog post.

    If you’re interested (and we do so hope you are), can you please send them to me by Tuesday, March 18?

    Here’s an example of how your post will appear:

    Please let me know if you’d like to be featured, or if you have any questions.


    Kate H. Knapp
    Head Recipe Tester & Shop Editor

    Shop for the best small batch foods from boutique food makers:


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