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This Pomegranate Whiskey Sour is tart, vibrant, and full of winter flavor. It’s the perfect balance of sweet and tangy with that signature whiskey warmth. Think of it as a festive twist on the classic whiskey sour that looks just as good as it tastes.
Krissy’s Notes
If you’ve tried my Apple Whiskey Sour, Hawaiian Stone Sour, or Strawberry Lemonade Whiskey Sour, you’ll love this seasonal version. The pomegranate gives the drink a rich pink hue and a bright, refreshing finish that’s perfect for the holidays.
If you’ve never worked with a whole pomegranate, don’t let it scare you. Slice it into quarters and submerge the pieces in a bowl of water. The seeds sink while the pith floats, so it’s mess-free and easy to separate. Fresh pomegranate seeds make the simple syrup beautifully vibrant, but if you’re short on time, you can substitute with unsweetened pomegranate juice. Just add it directly to your syrup. It’s quick, easy, and still delicious.
What You’ll Need To Make It
The full recipe is below, but here’s a quick look at the essentials:
Bourbon whiskey: Smooth, rich, and slightly sweet.
Lemon juice: Fresh-squeezed gives the best tart flavor.
Pomegranate simple syrup: Made by simmering sugar, water, and pomegranate seeds (or unsweetened juice).
Ice: Big cubes look great and melt slowly.
Optional garnish: Add lemon peel or frozen pomegranate arils to the glass for a stunning presentation.
How to Make Pomegranate Whiskey Sour
Full details are in the recipe card below, but here’s the short version:
Step 1: Make the pomegranate syrup. Heat sugar and water until dissolved, add pomegranate seeds, and let cool. Blend and strain to remove solids. (Or, for a shortcut, add a splash of unsweetened pomegranate juice to simple syrup.)
Step 2: Shake the cocktail. Combine whiskey, lemon juice, and pomegranate syrup in a cocktail shaker with ice. Shake vigorously for 20 seconds.
Step 3: Serve and enjoy. Strain into a lowball glass with a large ice cube and garnish as desired.
The result: a jewel-toned cocktail that’s perfectly balanced, sweet, tart, and just strong enough to warm you up on a cold night.
Make Ahead and Storage
The pomegranate simple syrup can be made up to a week in advance and stored in the refrigerator. Assemble the cocktail fresh for the best flavor and presentation.
Learn From Me
After making this countless times for my husband, here’s what I’ve learned:
- Freeze pomegranate seeds in your ice cubes for a fun, colorful touch.
- Use fresh lemon juice because bottled lemon juice dulls the flavor.
- Don’t over-sweeten. Pomegranate is naturally tangy, so taste before adding extra syrup.
Frequently Asked Questions
Here are a couple questions I’ve gotten about this easy winter cocktail recipe.
Yes. Mix the whiskey, lemon juice, and syrup ahead of time, then shake individual servings with ice before pouring.
Sure! Replace the whiskey with sparkling water or ginger ale for a mocktail version that’s still festive.
If you love a good pomegranate cocktail, you might want to make my Pomegranate Mimosa, Pomegranate Cosmopolitan, or my Pomegranate Vodka Punch.
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Ingredients
Simple Syrup:
- 1/4 cup water
- 1/4 cup granulated sugar
- 1/2 cup pomegranate seeds
Cocktail:
- 4 ounces bourbon whiskey
- 2 ounces lemon juice
- 2 ounces pomegranate simple syrup
Instructions
- Make simple syrup by heating 1/4 cup water and 1/4 cup granulated sugar on medium heat until all sugar has dissolved. Remove from heat, add 1/2 cup pomegranate seeds, and allow to cool completely.
- Run the pomegranate aril and simple syrup mixture through blender.
- Strain through fine mesh strainer.
- Discard the seed solid and keep the pink pomegranate simple syrup.
- To make the cocktail, combine 4 ounces bourbon whiskey, 2 ounces lemon juice, and 2 ounces pomegranate simple syrup in a shaker with ice.
- Vigorously shake until well combined, about 20 seconds. Strain into a low ball ice with extra large ice cubes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The simply syrup could be made a stored ahead of time?
Hi,
Could you pre-make this and bottle it for use later?
I’ve never tried!
Do you think I could make this recipe for a large group? Like to serve 30? How would I scale it up?? Thanks!
Yes! This is the kind of recipe where you can’t really mess it up. Just make a whole bunch and play around with the quantities. Krissy
Just made this. Delicious!
Thanks for letting me know! So glad you liked it, Jonathan! Now come make me one!!! Krissy