Pomegranate, Lime and Tonic

• 4 ounces pomegranate or cranberry juice
• 4 wedges lime
• 4 dashes Angostura bitters
• Tonic water, for serving

1. Pour an ounce of pomegranate or cranberry juice in each of 4 highball glasses.
2. Squeeze in the juice from each lime wedge, then drop wedges in glasses.
3. Top with a dash of bitters, add ice, then fill each glass with tonic water to taste (about 6 to 8 ounces a glass).
4. Stir before serving.

pomegranate, lime, bitters, water

Taken from cooking.nytimes.com/recipes/1017538 (may not work)