Serves1 cocktail reprinted with permission from Backstreet Kitchen: Seasonal Recipes from Our Neighborhood Café by Tracy Vaught and Chef Hugo Ortega, 2013 Ingredients 1 ounce whisky, preferably Balcones Blue Corn Whiskey or True Blue 100 Proof Whiskey1 ounce Thatcher’s Apple Spice Ginger Liqueur1 ounce fresh lemon juice½ ounce pomegranate juice½ ounce simple syrup ⅛ teaspoon minced fresh ginger, optional1 lemon wheel1 teaspoon pomegranate seedsEdible rose petals, optional Directions Combine in cocktail shaker whisky, liqueur, juices, syrup, ginger and ice. Shake vigorously. Strain contents of shaker into tall glass or double rocks style glass filled with ice and lemon wheel. Gently stir in pomegranate seeds. Garnish with few edible rose petals for an extra aromatic dimension.