Presented by Genevieve Bougeois, Sullivan's Steakhouse
2 ounces of rye whiskey
1 ounce of lemon sour (homemade)
1 1/2 tsp of grenadine (homemade)
maraschino cherry for garnish
Simply combined all of the ingredients in a shaker, shake and strain into a rocks glass with plenty of ice. Garnish with a maraschino cherry.
1 cup of pomegranate juice
1 cup of sugar
1/2 tsp of lemon juice
3 drops of Orange Blossom water (optional)
In a small saucepan, put the pomegranate juice in and let it simmer for about five minutes. Remove from heat and dissolve the sugar into the reduced juice. Then add the lemon juice and orange blossom water. Let it cool down then put in a container and chill.
Equal parts sugar, water and lemon juice.
In a small saucepan, but equal parts of water and sugar and bring to a low boil. Dissolve the sugar completely, remove from heat then add equal parts of lemon juice. Let it come to room temperature then keep in the refrigerator.