Pomegranate Maple Whiskey Smash
20 ounces (2 ½ cups) Bourbon Whiskey
10 ounces pomegranate juice
8 ounces maple syrup
5 ounces freshly squeezed lemon juice (from 8 to 10 lemons)
10 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.