•    1 ¼ oz Pomegranate Syrup *
•    ¾ oz Fresh Grapefruit
•    ¼ oz. Fresh Lime Juice
•    2 oz Ketel One Vodka
•    3 Mint Leaves

* To make Pomegranate Syrup: In a small saucepan over heat, combine a scant ½ cup of water, 1/3 cup of pomegranate juice, ¼ cup of sugar, and 4 teaspoons of honey in a small saucepan. Stir until sugar is dissolved, and cool before using.


To make a single cocktail: combine all ingredients in a shaker tin, and shake over ice.  Strain into a low ball glass filled with fresh ice, and garnish with a sprig of fresh mint.

Cocktail may be made in a large batch by measuring ingredients in cups rather than ounces.


Benedict's is Executive Chef Mike Rakun’s spin on the modern diner, where the food and atmosphere are fun, simple, and approachable. Hours are 6:30a to 3:00pm daily.

(952) 923-1903

While reservations aren't available, users of the Yelp app can virtually hold their place in line.