I decided to try something a bit different tonight - so I decided to invent a drink. Here's how I mixed it:
- 2 oz. rye whiskey (Sazerac Jr.)
- 3/4 oz. red vermouth (Noilly Prat)
- 1/4 oz. PAMA Pomegranate Liqueur
- 1/4 oz. high quality triple sec (Cointreau)
- 2 dashes pastis (Pontarlier-Anis)
- 2 dashes Peychaud's Bitters
- One cherry
Stir and strain into a cocktail glass.
The PAMA gives this a distinctive tangy edge, while the pastis/Peychaud combo brings a hint of the classic Sazerac cocktail, and the Cointreau adds its own distinctive note. I'm going to have to add this to my cocktail repertoire.
Once my Noilly Prat bottle runs out, I'll have to crack open the Carpano Antica Formula that has been waiting in the wings.
Keep in mind that PAMA is quite powerful as a flavoring ingredient - anything more than 1/4 oz. will dominate the drink. I'd say it's more powerful than Cointreau or Luxardo Triplum, about as powerful as maraschino, but less powerful than pastis or bitters.
Possible variations: other ryes, Luxardo Triplum instead of Cointreau, other red vermouths (including Punt e Mes), other pastis (e.g. Pernod, Herbsaint) or real Swiss-type absinthe if you can get it.