A bold winter twist on the classic Boulevardier, featuring rye, pomegranate-honey syrup, and a kiss of sage smoke for a rich, smoky finish. This classic cocktail accompanies your favorite Nat King Cole holiday playlist and a languorous conversation with old friends.
Pomegranate Boulevardier Recipe
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Pomegranate Boulevardier
Description
The Pomegranate Boulevardier is a festive twist on the classic cocktail, blending rye, Campari, and sweet vermouth with a rich pomegranate-honey syrup. Finished with a smoked sage garnish, it’s bold, warming, and perfect for winter gatherings.
Ingredients
Scale
- 1 oz rye
- 0.75 oz Campari
- 0.75 oz sweet vermouth
- 0.75 oz house-made pomegranate-honey syrup (750 ml batch)
- Sage spring smoked
For the Pomegranate-Honey Syrup:
- 2 cups pomegranate juice (100% juice, no added sugar)
- 1 cup of honey (light wildflower or clover works well)
- ½ cup granulated sugar (optional, for added body and balance)
Instructions
- Add rye, Campari, sweet vermouth, and pomegranate-honey syrup into a mixing glass with ice.
- Stir until well chilled (about 15–20 seconds).
- Strain into a rocks glass over a large ice cube.
- Garnish with a smoked sage sprig. (Light the sage just before serving.)
For the Pomegranate-Honey Syrup:
- Heat gently in a saucepan over mediumlow heat: Add pomegranate juice and honey. Stir to combine fully (don’t boil).
- If desired, add sugar for a richer texture — stir until dissolved.
- Simmer very gently (just below a boil) for 5–7 minutes, until slightly reduced.
- Let cool, strain (if needed), and bottle.
- Store in refrigerator — lasts up to 2 weeks, or 1 month if adding 1 ounce vodka as preservative.
Recipes by Amnelis Cruz, The Oaklander
Styling by Anna Franklin
Photography by Laura Petrilla
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