Description

Toast to the holidays with this festive twist of a classic. Muddled cranberries and pomegranate arils and a hint of pomegranate syrup.

Ingredients

Scale

1/2 ounce Amoretti Pomegranate Premium Syrup

splash of water

2 teaspoons pomegranate arils

3–4 cranberries (plus more for garnish)

dash angostura bitters

ice

2 ounces Rye or Bourbon Whiskey

orange peel

For Sugar Cranberries

1 cup sugar, divided

1/4 cup water

6 ounces fresh cranberries, rinsed

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Instructions

Place pomegranate syrup, water, pomegranate arils, 3-4 cranberries and bitters in a glass. Muddle for a few seconds. Add ice. Pour whiskey over ice.

Garnish with orange peel and cranberries. Serve with sugar cranberries and a rosemary sprig.

For Sugar Cranberries

Combine 1/2 cup sugar and water in a small saucepan. Heat over medium heat and stir until sugar dissolves. Do not boil. Add cranberries and stir to coat evenly. Remove with a slotted spoon and place on a wire rack to dry for 1 hour. Roll cranberries in remaining sugar to coat evenly. Pierce with rosemary. Serve with Christmas old fashioned cocktail.