Makes: 2 servings
This isn’t an ice cream recipe, but if you’ve bought Pama pomegranate liqueur for topping the Pomegranate Pride Ice Cream, this is a perfect use for it! I’ve always loved bourbon sours, but when I discovered a pomegranate version in Kentucky, the land of bourbon, I was determined to recreate it. It turns out, as with so many things, that making the sour mix from scratch is a world apart from the bottled variety in freshness of flavor.
If the wonderful pomegranate liqueur is not available, simply double the bourbon.
I like drinking my sour from a brandy snifter, but if you prefer a more traditional tumbler, it will taste just as good.
| granulated sugar | 25 grams | 2 tablespoons |
| water | 30 grams | 2 tablespoons (30 ml) |
| bourbon, preferably Woodhall Reserve or Gentleman Jack | 60 grams | ¼ cup (59 ml) |
| Pama pomegranate liqueur | 60 grams | ¼ cup (59 ml) |
| lemon juice, freshly squeezed and strained (2 lemons) | 84 grams | ⅓ cup (79 ml) |
| 1 large, thick-skinned orange | . | . |
| 2 maraschino cherries, preferably Luxardo | . | . |
Make a Simple Syrup
1) In a small saucepan, stir together the sugar and water. Over medium heat, bring it to a boil. Pour the syrup into a small glass measure with a spout and set it aside to cool completely.
Mix the Liquid Ingredients
2) A minimum of 30 minutes and up to 8 hours ahead, in a pitcher, stir together the bourbon, pomegranate liqueur, lemon juice, and simple syrup.
3) Cut the orange in half and cut two slices from the center. Squeeze the juice from the rest of the orange. Strain it and stir it into the juices in the pitcher.
4) Place the two orange slices and the two maraschino cherries in the pitcher. If some extra sweetness is desired, add a little of the maraschino juice. Cover and refrigerate until well chilled.
To serve: Fill two glasses with ice cubes. Stir the sour and pour it over the ice cubes. Garnish each with an orange slice and a cherry.
Store
Covered storage container: frozen, 3 days