Description
A weirdly satisfying, smoky, savory cocktail made with bourbon, pomegranate molasses and mustard. Garnished with a cucumber wheel and celery seeds. The brainchild of Jason Schiffer of 320 Main Street restaurant in Seal Beach, California.
Ingredients
- 3 slices 1/3″ Inch Thick Slices Of Cucumber, Divided Use
- ½ ounces, fluid Fresh Lemon Juice
- ½ ounces, fluid Pomegranate Molasses
- 2 Tablespoons Cane Syrup
- ½ teaspoons Dijon Mustard
- 1-½ ounce, fluid Bourbon (Maker’s Mark Or Angel’s Envy Are Good Choices)
- 5 Ice Cubes Or Enough To Fill Your Cocktail Shaker
- Celery Seeds
- 15 Pomegranate Seeds (optional)
- 1 2.5″ Ice Sphere
Preparation
Muddle 2 slices of the cucumber in the bottom of the cocktail shaker. Add lemon juice, pomegranate molasses, cane syrup and mustard. Stir. Add bourbon and ice cubes, put the lid on and shake vigorously for about a slow count to about 20.
Put the ice sphere in a highball glass. Strain the cocktail into the glass. Throw in your pomegranate seeds. Garnish with the a slice of cucumber and a sprinkling of celery seed.
Note: I use one big ice sphere, made with the Tovolo ice mold, which is why my photograph appears to have layers. It doesn’t, it is just the ice sphere resting on the inside of the glass. I like the ice sphere because it chills the drink without diluting it.
