So after a couple of tweets by Chef Kathy Casey about cocktails she was thinking of making on her trip to Dubai, I’ve had pomegranate molasses on the brain. If you haven’t tried it, its a brilliant marriage of sweet and tart with a nice depth of flavour. I use it in cooking: an essential ingredient in Muhammara, but its also great as a marinate/sauce on grilled chicken or firm-fleshed fish.
Just having had Thanksgiving weekend here, we have a plethora of leftovers, including: Cranberry sauce. While packing up the leftovers, it struck me that the sweet/tart cranberries would really complement the pomegranate molasses. Given that the weather is getting cool here, I started with rye as the base spirit ( I’ve been slowly working my way through a bottle of Forty Creek Rye and really liking it!) and came up with:
The Sauced Cranberry
- 2 tsp whole berry cranberry sauce
- 1 tsp pomegranate molasses
- 0.25 oz. cinnamon syrup
Stir with a muddler or barspoon until the pomegranate molasses is dissolved.
Add:
- 2 oz. rye whisky
- 0.5 oz. Yellow Chartreuse
Shake with ice, double strain into a chilled cocktail class or coupe. Garnish with three whole cranberries.