Lipstick on a Pig

Makes 1 cocktail

A swizzle is a rum-based sour cocktail, mixed with a swizzle stick. Our playful riff on this Caribbean tradition is both sweet and spicy. It uses Giffard orgeat syrup, an almond syrup, and gets its bite from a pomegranate-habanero syrup (drizzle leftovers on vanilla ice cream). Red sanding sugar, often used for cookie decorating, adds an extra festive touch to the rim.

• Pomegranate-Habanero Syrup
• One 32-ounce bottle POM Wonderful pomegranate juice
• ½ cup granulated sugar
• 1 habanero pepper, quartered
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• Cocktail
• Red sanding sugar, for edging the glass
• ¼ ounce fresh lime juice
• 1½ ounces Giffard orgeat syrup
• 2 ounces white rum
• Ice cubes (see page 252)
• Pomegranate seeds, for garnish
• Lime zest twist, for garnish

For the syrup: Combine the pomegranate juice and granulated sugar in a medium saucepan over medium heat, stirring until the sugar is dissolved. Add the habanero and heat until simmering. Cook, stirring occasionally, until the liquid has reduced by half, about 30 minutes. Strain into a glass jar and set aside to cool. Discard the habanero. Decant into a mason jar and refrigerate; the syrup will keep for at least a week.

For the cocktail: Pour a little of the pomegranate-habanero syrup into a saucer. Spread the sanding sugar on another saucer. Dip the rim of a cocktail glass in the syrup, then twist the glass in the sugar crystals to coat. Set aside to dry.

Combine the lime juice, orgeat, and rum in a mixing glass. Stir to combine.

Add ice cubes to the cocktail glass, being careful to not disturb the sugar crystals. Pour the cocktail over the ice. Drizzle a teaspoon of the syrup over the top of the cocktail. Garnish with a few pomegranate seeds and a lime zest twist.