Servings: 1 drink
A craft cocktail made with Earl Grey tea and whisky muddled with pomegranate seeds, finished with bitters and fresh ground pepper. Pomegranates came to Sonora from the Middle East via Spain in the 1690s.Whisky Del Bac is an amazing mesquite smoked whisky made in Tucson that I hope exists forever. If you can't get your hands on a bottle of Del Bac, the Scotch whiskey Laphroaig is a good alternative, but really any fine quality smoky whisky will do.
- Muddle two tablespoons of pomegranate seeds in the bottom of a rocks or old-fashioned glass.
- Pour in two shots of whisky and a dash of bitters. (I used The Bitter End's Curry Bitters.)
- Top with two ounces of Earl Gray iced tea. Garnish with ice cubes (or one big ice cube), a few pomegranate seeds and freshly ground pepper.
Hungry for More?Buy the Taste of Tucson Cookbook!
Order my new Sonoran cookbook, Taste of Tucson!