Sweet & Sour Glass

2 oz. Bourbon
½ oz. grenadine*
¼ oz. ginger syrup**
1 oz. fresh-squeezed lemon juice
1 egg white


Combine all ingredients in a cocktail shaker with ice, and shake vigorously for 1 minute. Double strain liquid into coupe glass. No garnish.

*Homemade Grenadine
8 oz. pomegranate juice
8 oz. granulated sugar
1 orange peel
1 teaspoon rose water
1 teaspoon clove

Add pomegranate juice to a small saucepan, bring to a simmer. Slowly add sugar, stirring until dissolved. Remove from heat and add clove, rose water, and orange peel. Cool, pour liquid through a strainer to remove solids. Store refrigerated

**Ginger Syrup
8 oz. ginger juice
8 oz. granulated sugar
4 oz. water

Heat 4 oz. water in a small saucepan and fold in 4 oz. sugar to make Simple Syrup. In a separate saucepan, heat 8 oz. ginger juice, add 4 oz. sugar, and stir until dissolved. Add simple syrup to 2:1 ginger mix, cool and store refrigerated (will keep for 1 month).