Step 1

Bring 1/2 cup water, the honey, ginger, and lemon to a boil over high heat. Once boiling simmer for 3-4 minutes, then remove from the heat. Add the mint, cover and steep 10 minutes. Strain out the ginger and mint. Stir in the vanilla. Store in a glass jar in the fridge for up to 2 weeks.

Step 2

In a cocktail shaker, combine the pomegranate juice, bourbon, lemon juice, and 2-4 tablespoons of the ginger syrup. Shake to combine.Strain into an ice filled glass. Top with ginger beer. Garnish with fresh mint and pomegranate arils, if desired.