From The Bourbon Bartender: 50 Cocktails to Celebrate the American Spirit (Sterling Epicure, 2017), by Alla Lapushchik & Jane Danger.
This update of a classic cocktail created in 1925 at the Carlton Hotel in London tastes like a million bucks, and it gets its deep blush from grenadine (pomegranate syrup). If you seek a nonalcoholic tipple, mix the grenadine with spicy ginger beer for a high-end take on the classic Shirley Temple.
- 2 ounces Bourbon
- ½ ounce Grand Marnier orange liqueur
- 1 ounce grenadine (recipe below)
- 1 egg white
In cocktail shaker, shake all ingredients until frothy. Add ice, and shake again. Strain into chilled coupe glass.
- 2 cups pomegranate juice
- 1 cup white sugar
- ⅛ teaspoon rosewater
- Peel of 1 large orange
Over medium heat, cook ingredients for 10 minutes. Strain out peel. Refrigerated, it will keep up to 3 weeks.