1 ounce whiskey
preferably Balcones Blue Corn Whiskey or True Blue 100 Proof Whiskey
1 ounce Thatcher’s Apple Spice Ginger Liqueur
1 ounce fresh lemon juice
½ ounce pomegranate juice
½ ounce simple syrup
⅛ teaspoon minced fresh ginger, optional
1 lemon wheel
1 teaspoon pomegranate seeds
Edible rose petals, optional
- Combine in cocktail shaker whiskey, 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.
Recipe Reprinted FromBackstreet Kitchen: Seasonal Recipes from Our Neighborhood Café by Tracy Vaught and Chef Hugo Ortega, 2013