Recipe: Pomegranate Maple Whiskey Smash
These next few months are all about spending quality time with friends and loved ones. If you find the get-together headed to your house, it’s smart to have a plan when hosting groups, otherwise you’ll get caught working rather than enjoying the time. The fall and winter months are some of my favorite for home bartending because of their seasonal flavors, and this Pomegranate Maple Whiskey Smash recipe has a good amount of them!
When it comes to gatherings, I’m a believer that if you’re the one bringing the cocktails then you’re the life of the party. This batched recipe will definitely add a lot of life to your get-togethers. First off, it’s easy to make. There’s not much required other than combining ingredients into a pitcher and stirring. Secondly, this cocktail is citrusy and refreshing which is something widely accepted amongst guests. As much as I love to nerd out on cocktails, it’s important to stick with ingredients and recipes that serve as “crowd pleasers” for bigger groups as opposed to something too experimental that might be off putting.
Designed for the modern host, the Freezer Column from Dacor’s sleek Modernist Collection has two ice makers: One produces standard cubes; the other, Cocktail Ice created specifically for entertaining. Every drink shall be appropriately chilled.
If you’re worried about this recipe being too basic, fear not. The bourbon whiskey really helps to round this drink out and give it a little punch. Even if you’re worried about your guests not being big whiskey drinkers, offer this sweeter take on a smash poured over a lowball of Cocktail Ice and you’ll definitely make a believer out of them!
Pomegranate Maple Whiskey Smash
- 2 ounces (2 ½ cups) Bourbon Whiskey
- 1 ounces pomegranate juice
- 8 ounces maple syrup
- 5 ounces freshly squeezed lemon juice (from 8 to 10 lemons)
- 1 dashes Angostura bitters
- Fresh mint sprigs, for garnish
Place the bourbon, pomegranate juice, maple syrup, lemon juice, and bitters in a pitcher and stir to combine. Do not add ice, as it will over-dilute the cocktail. (At this point, the pitcher can be refrigerated for up to 2 hours).
Add ice to the serving glasses and pour. Garnish each drink with a sprig of mint.
When dealing with fresh squeezed fruit juice, you don't want it to sit for too long so it's best to batch this recipe the day of the event, preferably 1-2 hours before the get together. Keep refrigerated until guests arrive.
The only parts of this recipe you really need to strain is the lemon juice, and pomegranate juice if you're squeezing fresh pomegranate. If you're using a product like POM, then there's no need to strain this. For the lemon juice, you just want to ensure you remove the pulp or any seeds. I recommend juicing your lemons into a separate glass, and pouring it through a fine mesh sieve into the pitcher. This will remove any pulp/seeds. You won't need to do any straining of the cocktail after this.
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