1. Add rye, Campari, sweet vermouth, and pomegranate-honey syrup into a mixing glass with ice.
2. Stir until well chilled (about 15–20 seconds).
3. Strain into a rocks glass over a large ice cube.
4. Garnish with a smoked sage sprig. (Light the sage just before serving.)

For the pomegranate-honey syrup:

1. Heat gently in a saucepan over mediumlow heat: Add pomegranate juice and honey. Stir to combine fully (don’t boil).
2. If desired, add sugar for a richer texture — stir until dissolved.
3. Simmer very gently (just below a boil) for 5–7 minutes, until slightly reduced.
4. Let cool, strain (if needed), and bottle.
5. Store in refrigerator — lasts up to 2 weeks, or 1 month if adding 1 ounce vodka as preservative.