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.