Pomegranate Julep

Pomegranate Julep

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.

Published on July 12, 2010
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Dylan Garret

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