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.
- 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
To make the Rosemary Maple Syrup:
- Heat syrup, water, and 2 sprigs of rosemary in a small pan over medium-high heat to a low boil.
- 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:
- Fill a martini shaker with ice.
- Pour in the pomegranate juice, 4 teaspoons of rosemary maple syrup, and the bourbon into the shaker.
- Shake mixture with the lid on.
- Pour cocktail between two coupe glasses. Garnish each cocktail with one of the remaining 2 rosemary sprigs.
All photo credits: shutterbean.com