I would agree that adding a skosh of pomegranate juice would add some savored acidity. My rye was 20 ml Dad’s Hat rye with 25 ml Wild Turkey 101 8 year. Also used Byrrh, Morgenthaler grenadine (my house standard), and Bittermens Xocolatl Mole... All this drink has is quality and potential for further excellence... Kudos on the recipe.

Hard, i.e. impossible to source Byrrh locally, dare I say nationally, so substituted Dubonnet. Not having tried Byrrh I can't speak to how it compares. I can say though this was excellent. But then I love grenadine (used homemade) and chocolate which shines in this drink.

This is a rambunctious cocktail at first sip but does mellow with ice-melt in the glass (although ice in the glass is contrary to the instructions). I added 5ml of freshly squeezed pomegranate juice, which did have a gently taming effect. All said, it's a wonderful cocktail!

I agree that this is a fabulous way to showcase Byrrh. With pomegranate syrup (and 2.5ml sugar syrup) rather than grenadine it was an even more complex flavour. And just seemed right!

Superb, Sublime. Another wonderful reason to always keep a bottle of Byrrh in the fridge.

If your throwing skills end up on the floor…is there another way to adequately mix?