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With #homemade lemon simple syrup, the Forbidden Flower Sour is a potent and refreshing elderflower & pomegranate bourbon cocktail, ideal for relaxing after a long day or sharing on the porch with friends. #cocktailrecipe #pomegranate #bourbon #whiskey #elderflower | FeastInThyme.com
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The Forbidden Flower Sour – An Elderflower & Pomegranate Bourbon Cocktail

With homemade lemon simple syrup, the Forbidden Flower Sour is a potent and refreshing elderflower & pomegranate bourbon cocktail, ideal for relaxing after a long day or sharing on the porch with friends. | FeastInThyme.com
Prep Time 5 minutes
Meyer Lemon Simple Syrup 30 minutes
Total Time 5 minutes
Servings 1 cocktail

Ingredients

Cocktail

  • 1.5 ounces bourbon
  • 3 ounces pomegranate juice
  • 1/2 ounces St. Germain Elderflower Liquor
  • 1/2 ounces Meyer Lemon Simple Syrup (recipe below)
  • 3 dashes Peychaud’s Bitters
  • Ice cubes as desired
  • Candied lemon peels and pomegranate arils for garnish (optional)

Meyer Lemon Simple Syrup (makes approximately 1.5 cups syrup)

  • 1 cup white sugar
  • 1 cup water
  • 1 lemon

Instructions

Make the Meyer Lemon Simple Syrup:

  • Remove the zest from the lemon with a vegetable peeler in long strips, leaving the white pith behind. Juice the lemon into a small bowl.
  • Combine the sugar and water in a small saucepan over medium-high heat, stirring until the sugar dissolves. When the mixture starts to simmer, add the lemon peels and lemon juice to the pan, and reduce the heat to low. Simmer for 20-30 minutes, uncovered, until the syrup has reduced and thickened slightly. 
  • Remove saucepan from heat and allow to cool. Transfer the syrup to an airtight jar or bottle, reserving the now-candied lemon peels with the syrup for later use as a garnish. Simple syrup will keep in the fridge for 4-6 weeks.

Mix the Forbidden Flower Sour:

  • Combine the bourbon, pomegranate juice, elderflower liquor, and simple syrup in a cocktail shaker with 2-3 ice cubes. Shake vigorously, until chilled. Strain into a rocks glass over ice. Garnish with pomegranate arils and candied lemon peels from the simple syrup, if desired.