If someone held a gun to my head and insisted that I rank my favourite spirits, I would probably have to counter by asking what method of delivery they’re referring to before I could even begin to answer. You see, I’m a vodka drinker generally, but if I had to have a shot of something I’d prefer tequila and if I was making cocktails for a Summer day then I get all Jack Sparrow and demand the rum. One spirit not normally associated with my favourite lists? Whiskey. Well, this Pomegranate Whiskey Sour cocktail recipe is here to change that.
When I first mentioned that I wasn’t a fan of whiskey (or bourbon whiskey if you’re big on differentiating) I was told to try a whiskey sour and prepare to have my life changed. And look, I’ll admit that it was pretty delicious, but it still didn’t get me excited the way other spirits do. This version of the classic cocktail, however, is something to write home about. The pomegranate adds some sweetness (thanks in large part to the simple syrup) but doesn’t overwhelm the sourness you come to expect. Try this and see if it stacks up for you!
- Start by making a pomegranate simple syrup.
- Add 1/4 cup granulated sugar to 1/4 cup of water in a saucepan over medium heat until completely dissolved.
- Remove from the heat.
- Cut your pomegranate in half.
- Holding your half a pomegranate so the cut side face your palm, hit the back with a wooden spoon (over your saucepan) to dislodge all the seeds.
- Allow syrup to cool completely before putting in a container and storing in the fridge.
- To make your cocktail, add 3 shots of whiskey to a shaker filled with ice.
- Add 2 shots of lemon juice and 1 1/2 shots of pomegranate syrup.
- Shake vigorously.
- Add to your glass and garnish with lemon rind or a maraschino cherry.