For the cocktail:
1 1/2 parts Basil Hayden’s® Kentucky Straight Bourbon Whiskey
1/2 part cinnamon-pomegranate syrup
1/2 part fresh-squeezed lime juice
1 part fresh-squeezed grapefruit juice
2 dashes black walnut bitters
Cinnamon stick (for garnish)
Fresh rosemary sprig (for garnish)


For the cinnamon-pomegranate syrup:
1 cup pomegranate juice
5 cinnamon sticks, broken up into large pieces
1 cup granulated sugar

For the cocktail:
Combine all ingredients into a cocktail shaker and shake with ice. Strain into a double rocks glass over ice.
Garnish with a cinnamon stick and a sprig of rosemary.
For the cinnamon-pomegranate syrup:
Combine the pomegranate juice and cinnamon sticks in a medium saucepan on the stove. Bring to a light simmer to release the flavor from the cinnamon sticks.
Add the granulated sugar, and gently stir to dissolve (do not bring to a boil). Once the sugar is dissolved, remove the syrup from the heat and allow it to cool. Strain out the cinnamon sticks and store the syrup in a glass jar in the refrigerator for up to 2 weeks.