If you want to juice a pomegranate, the quickest way is to cut the fruit in half crossways then, using a citrus juicer, squeeze the halves like an orange to remove all the pods. Another way is to surgically remove the little pomegranate pearls and pulse them in a blender in order to rupture the cell membranes and release the juice. Be sure to strain the juice, though, as the seeds can be rather chalky and not very pleasant in a drink. Look for the darker pomegranates, as they are often riper and ready to juice. Usually in our spritz we would use vermouth, but here we use Aperol to let the pomegranate flavour sing.