- 2 oz Maker’s Mark 46
- 2 oz fresh pomegranate purée
- 3/4 oz maple syrup
- 3/4 oz freshly squeezed lemon juice
- 2 dashes of cinnamon bitter
- 2 dashes of plum bitter
In a shaker glass, add all ingredients except garnish. Fill with ice, then shake well. Double strain into glass. Garnish with rosemary, wrapped with burnt pomegranate peel.
Crafted at the Conrad Fort Lauderdale Beach.