
From Imbibe Magazine·View original →
Shake all of the ingredients together with ice until chilled, then strain into a rocks glass over fresh ice. Garnish. Pomegranate-Hibiscus SyrupDissolve 6 oz. of granulated sugar into 6 oz. POM juice. Add 1 tsp. of dried hibiscus flowers, and let sit at room temperature for one hour. Strain flowers out. Add 1/2 oz. of St. Elizabeth’s Allspice Dram, shake to combine, then refrigerate. Keeps for 30 days. Makes 1 1/2 cups.