Crippled Creek cocktail
A weirdly satisfying, smoky, savory cocktail made with bourbon, pomegranate molasses and mustard. Garnished with a cucumber wheel and celery seeds. The brainchild of Jason Schiffer of 320 Main Street restaurant in Seal Beach, California.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cocktail 1x
Ingredients
Scale
- 3 1/3” slices cucumber, reserve 1 slice for garnish
- 1.5 ounces of bourbon (Maker’s Mark or Angel’s Envy are good choices)
- 1/2 ounce of fresh lemon juice
- 1/2 ounce of pomegranate molasses
- 2 t cane syrup
- 1/2 t dijon mustard
- Handful of ice cubes
- 1 2.5″ ice sphere
- 15–20 pomegranate seeds (optional)
- Celery seeds
Instructions
- Muddle 2 slices of the cucumber in the bottom of the cocktail shaker. Add lemon juice, pomegranate molasses, cane syrup and mustard. Stir. Add bourbon and ice cubes, shake vigorously for about a slow count to about 20.
- Put the ice sphere in a highball glass. Strain the cocktail into the glass. Throw in your pomegranate seeds. Garnish with the a slice of cucumber sprinkled with celery seed.