La Marquita - Cocktail
Prep time
Total time
Recipe type: Beverage
Serves: 1 cocktail
  • Ice
  • 1½ oz (45 ml) whiskey (we like to use Gentlemen Jack for this recipe)
  • ½ oz (15 ml) red cranberry juice
  • 1 tsp homemade rhubarb syrup*
  • 2 tsp pomegranate seeds
  • For the Syrup
  • 2–3 small stalks rhubarb, chopped
  • 1 cup (190 g) cane sugar
  • 2 cups (470 ml) water
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ vanilla bean pod
  1. Syrup Instructions: Combine ingredients in a small pot. Bring to a boil, and then reduce heat to a simmer. Simmer 5 to 7 minutes, then let cool completely. Strain ingredients. Syrup will keep well covered in fridge for 2 weeks.
  2. Cocktail Instructions:In a shaker, combine a scoop of ice, whiskey, juice and syrup. Shake vigorously for a count of 15 seconds, strain and pour into a cocktail glass. In your glass, add seeds and stir for about 10 revolutions. Enjoy!
The bitterer your pomegranate seeds are the more they will tend to float on your cocktail. By the end of the sip, note how the pomegranate seeds have taken on a smokier flavor.
Recipe by Cosmopolitan Cornbread at