2 ounces Four Roses Single Barrel Bourbon (or other high-proof bourbon)
1 ounce spiced pomegranate-honey syrup (recipe below)
1 TO 2 dashes bitter blend (equal-parts mixture orange bitters and lemongrass bitters; if lemongrass bitter are unavailable, use orange bitters and Peychaud’s)
6 to 8 mint leaves
3 to 4 sprigs of mint for garnish
Fresh pomegranate seeds for garnish, if available
In a shaker tin, muddle mint leaves, lemon juice, bitters and syrup. Add bourbon. Dry shake (no ice) to incorporate. Strain into a rocks glass or julep cup filled with crushed ice to remove bits of mint. Garnish with mint sprigs and pomegranate seeds. Serve with a straw.
1 cup honey (preferable clover or another soft, floral honey)
1/4 cup Pomegranate Molasses
1/2 cup water
1 teaspoon Powdered Galangal Root
Galangal is a relative of ginger root and is available from Penzeys Spice’s, Mall in St. Matthews. The syrup will taste fine without the galangal; fresh ginger makes a pleasant substitution.
In a small saucepan, combine honey, pomegranate molasses, and water. Add powdered galangal root. Simmer for about five minutes, stirring regularly. Remove from heat and let chill. Bottle and store in refrigerator for up to one week. If syrup is too thick, add more water. The balance between pomegranate molasses and honey can be adjusted to taste, but be aware that pomegranate molasses is very concentrated and flavorful.