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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.