recipe heading-plus-icon


1 cocktail

  • 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
  1. Combine in cocktail shaker whiskey, liqueur, juices, syrup, ginger and ice. Shake vigorously.
  2. Strain contents of shaker into tall glass or double rocks style glass filled with ice and lemon wheel.
  3. Gently stir in pomegranate seeds. Garnish with few edible rose petals for an extra aromatic dimension.
  • Recipe Reprinted From
    Backstreet Kitchen: Seasonal Recipes from Our Neighborhood Café by Tracy Vaught and Chef Hugo Ortega, 2013
  • Contributing City

Leave a Reply

Be the first to comment.