Adapted from a recipe by Jonathan Pogash and Herman Allenson, Prime Grill, Manhattan
4 fresh mint leaves
1 teaspoon Sugar in the Raw
1 ounce simple syrup
1-1/2 ounces Basil Hayden's Bourbon
1 ounce pomegranate juice
Large mint leaves, for garnish
Muddle the mint leaves, Sugar in the Raw and simple syrup in a mixing glass. Add ice, the Bourbon and the pomegranate juice. Stir for around 30 seconds, and pour into a rocks glass. Garnish with several large, fresh mint leaves.