Holy guacamole.  Ding, ding, ding we have a Christmas winner.  After a rough start I believe I have hit my stride.  Allow me to introduce you to Pomegranate Whiskey Sour.  Cocktail number 5 in the Twelve Intoxicating Days of Christmas.  One Pom Whiskey Sour is amazing.  I suspect two would mess me up…so I stopped at one.  But, I wanted two.

First, the whiskey.  I am not a huge whiskey fan.  The husband likes it, but we didn’t have any in the cupboard, so it went on the shopping list for when we were in Oregon for Thanksgiving.  Why a special Oregon list?  Because it is the land of no tax.  A few years ago the voters of the great state of Washington passed a law to allow hard alcohol to be sold in grocery stores, rather than in state-controlled liquor stores.  Sounds great, right?  Fantastic!  What a great many voters failed to consider was that the state was going to have to figure out some way to make up for all of the income that came from the liquor stores.  The result?  Tax.  Steep tax.  Thus, before traveling to Oregon we peruse the liquor cabinet to see what needs to be restocked.

All of that to explain how we came to be purchasers of Rainbow Whiskey.    We walked into the liquor store and were greeted by a friendly older man (the very one in the photo on the Rainbow Whiskey webpage) offering free samples of his whiskey.  Wowza!!!  Of course, we sipped.  And, of course, since whiskey was on our shopping list, we purchased.

Where were we?  Oh, that’s right…Pomegranate Whiskey Sour.  Can you tell I’m writing this shortly after finishing my cocktail?  I seem to have the attention span of a gnat.  And I still have to make our after-dinner cocktail, a Baileys Flat White Martini (that recipe is coming).

The thought of the Baileys Flat White is making me drool, so let’s get to this.

Pomegranate Whiskey Sour

Pomegranate simple syrup:

1/2 c water
1/2 c sugar
1/2 c pomegranate seeds

combine sugar and water, bring to a boil on the stovetop, pull off the heat and add the pom seeds.  Allow to steep overnight.  The next day whir it all in the blender, then strain out the seeds, retaining the syrup.

3 oz whiskey
2 oz lemon juice
2 oz pomegranate simple syrup

Combine the above three ingredients.  Add ice.  Enjoy.