Spiced Bourbon Cocktail With Pomegranate Syrup Recipe

A season-ready sipper starring Basil Hayden's® bourbon and a few classic fall flavors, like cinnamon, pomegranate, and fresh rosemary.

For the cocktail:
 1 ½ Parts Basil Hayden's® Kentucky Straight Bourbon Whiskey
 ½ Part cinnamon-pomegranate syrup
 ½ Part fresh-squeezed lime juice
 1 Part fresh-squeezed grapefruit juice
 2 dashes Black walnut bitters
 Cinnamon stick (for garnish)
 Fresh rosemary sprig (for garnish)
For the cinnamon-pomegranate syrup:
 1 cup Pomegranate juice
 5 Cinnamon sticks, broken up into large pieces
 1 cup Granulated sugar

For the cocktail:
1

Combine all ingredients into a cocktail shaker and shake with ice. Strain into a double rocks glass over ice.

2

Garnish with a cinnamon stick and a sprig of rosemary.

For the cinnamon-pomegranate syrup:
3

Combine the pomegranate juice and cinnamon sticks in a medium saucepan on the stove. Bring to a light simmer to release the flavor from the cinnamon sticks.

4

Add the granulated sugar, and gently stir to dissolve (do not bring to a boil). Once the sugar is dissolved, remove the syrup from the heat and allow it to cool. Strain out the cinnamon sticks and store the syrup in a glass jar in the refrigerator for up to 2 weeks.