Step 1

Combine all ingredients into a cocktail shaker and shake with ice. Strain into a double rocks glass over ice.

Step 2

Garnish with a cinnamon stick and a sprig of rosemary.

Step 3

Combine the pomegranate juice and cinnamon sticks in a medium saucepan on the stove. Bring to a light simmer to release the flavor from the cinnamon sticks.

Step 4

Add the granulated sugar, and gently stir to dissolve (do not bring to a boil). Once the sugar is dissolved, remove the syrup from the heat and allow it to cool. Strain out the cinnamon sticks and store the syrup in a glass jar in the refrigerator for up to 2 weeks.