With winter's arrival and much colder temps, bourbon seems to be just about anyone's cocktail of choice. And what better pairing than fresh pomegranate juice? A classic Manhattan cocktail can never be a wrong choice this time of year, however this seasonal fruit adds a depth of flavor and bright color that shines in flavor as much as it does in presentation.

Ingredients:

• 1/3 cup Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup
• 1/3 cup water
• 4 sprigs rosemary
• 2 oz. unsweetened pomegranate juice
• 4 oz. bourbon
• Ice

Instructions:

To make the Rosemary Maple Syrup:

1. Heat syrup, water, and 2 sprigs of rosemary in a small pan over medium-high heat to a low boil.
2. Remove the pan from the stove and let the rosemary steep for at least 15 minutes, or up to 1 hour. Remove rosemary, store in fridge for up to 1 month.

To make the cocktails:

1. Fill a martini shaker with ice. 
2. Pour in the pomegranate juice, 4 teaspoons of rosemary maple syrup, and the bourbon into the shaker. 
3. Shake mixture with the lid on. 
4. Pour cocktail between two coupe glasses. Garnish each cocktail with one of the remaining 2 rosemary sprigs.

All photo credits: shutterbean.com