La Santa Old Fashion

To make the winter grenadine, in a saucepan over medium heat, combine the allspice, cloves, cinnamon stick and star anise. Toast the spices, stirring frequently, until lightly toasted and fragrant, about 3 minutes. Add 1 cup (8 fl. oz./250 ml) of the pomegranate juice, the brown sugar, bay leaf, ginger, nutmeg and salt to the pan. Heat the mixture, stirring, until all of the sugar has dissolved; do not allow the mixture to boil. Once the sugar is dissolved, remove the mixture from the heat and let cool to room temperature. Once cool, add the remaining 1 cup (8 fl. oz./250 ml) pomegranate juice and stir to combine. Strain the liquid through a fine-mesh sieve and discard the solids. Refrigerate, covered, until ready to use; the grenadine will keep for up to 2 weeks.

To assemble the drink, add the tequila, chile liqueur, Angostura bitters and 1/4 oz. (7 ml) of the winter grenadine to a mixing glass. Fill the glass with ice cubes, using large ones if possible. Stir with a bar spoon until chilled, about 30 seconds if using large ice cubes, 15 seconds if using small cubes.

Add a large chunk of ice to a chilled double old-fashioned glass. Strain the drink into the glass. Pinch the strip of zest over the drink to express the oil over the top, then twist the zest and drop it into the drink. Using a lighter or a match, ignite a cinnamon stick on one end. Extinguish the flame and place the cinnamon stick in the glass, burned end up. Serve immediately. Makes 1 drink.

Scott Baird and Josh Harris, The Bon Vivants, San Francisco CA