Over the Summer, a friend of ours schooled us on whiskey and bourbon. I don't often drink hard alcohol, and if I do, it is usually in the form of a margarita. I have never been a fan of whiskey. My theory being: why have Jack and Coke when I can have Captain and Coke?
But our whiskey and bourbon education was incredibly interesting to me. As a food blogger, I often see whiskey and bourbon popping up in all kinds of recipes.
Later in the Summer on a trip to Montana, we were excited to find out a nearby town had a distillery (Willie's Distillery in Ennis). Of course we stopped in, partook in a whiskey tasting, and left with a nice bottle for home. The first drink we made at the suggestion of the distillery was a whiskey and ginger beer. It was tasty, and the ginger flavor was a nice complement to the strong whiskey taste. It was also the inspiration for this drink, the whiskey-ginger-pom.
I wanted to use a seasonal fruit and thought pomegranate would be perfect. The tartness and beautiful color makes this more of a ladies' whiskey drink, but my husband loved it too.
For the recipe, keep reading.
1 ounce of your favorite whiskey
1 1/2 ounces pomegranate simple syrup (recipe below)
2 ounces ginger ale
A few pomegranate seeds for garnish.
- Pour all ingredients into your shaker.
- Shake well and serve over ice.
- Garnish with pomegranate seeds.
Pomegranate Simple Syrup
1 cup sugar
1 cup water
1 heaping cup pomegranate seeds
- Place all ingredients in a sauce pan.
- Simmer on medium to high heat until sugar dissolves.
- Strain pomegranate seeds.
- Store in a sealed jar in your refrigerator.