Pomegranate & Cinnamon Infused Whiskey Recipe

Make pomegranate and cinnamon infused whiskey with three ingredients: whiskey, fresh pomegranate seeds, and a cinnamon stick. Steep the mixture in the refrigerator, then strain it for a fruity, spiced addition to whiskey sours or Old Fashioneds. Plan on about 5–7 days, but taste along the way so the cinnamon doesn’t overwhelm the fruit.

Ingredients

• 2 cups whiskey
• 1/2 cup fresh pomegranate seeds, also called arils
• 1 cinnamon stick

Choose a whiskey you enjoy drinking or mixing into cocktails; there’s no need to use an expensive bottle. Use the juicy red pomegranate arils, removing any pieces of white membrane. Keep the cinnamon stick whole so it’s easy to remove when the spice level suits you.

You’ll also need a clean glass jar with a tight-fitting lid, a fine-mesh strainer, and a clean bottle or jar for the finished infusion. A quart-size jar gives you room to combine the ingredients without filling it to the brim.

How to Make It

1. Prepare the pomegranate. If you’re starting with a whole fruit, rinse the outside under running water before cutting it open. The FDA recommends washing produce before peeling or cutting so dirt and bacteria aren’t transferred from the outside to the flesh. Remove the arils and measure 1/2 cup.
2. Combine the ingredients. Put the pomegranate arils and cinnamon stick in the clean jar. Pour in the whiskey, making sure the ingredients are covered, and close the lid.
3. Refrigerate and steep. Gently shake the closed jar once a day. Use 5–7 days as a flavor guide rather than a fixed finish time. Taste a small sample with a clean spoon each day, starting the day after mixing. If the cinnamon is strong enough before the fruit flavor has developed, remove the stick with clean tongs and let the pomegranate continue steeping.
4. Strain. When you’re happy with the flavor, pour the whiskey through a fine-mesh strainer into a clean container. Discard the fruit and cinnamon. For a clearer infusion, pass the strained whiskey through a paper coffee filter to catch fine particles.
5. Bottle and label. Transfer to a clean bottle or jar with a tight-fitting lid. Label it with the ingredients and preparation date, and keep it refrigerated.

Getting the Flavor Balance Right

The whiskey should still taste like whiskey, with pomegranate and cinnamon adding flavor rather than covering it up. Tasting during the steep gives you more control than leaving everything untouched for a full week. The Moody Mixologist’s fruit-infusion guide also emphasizes that steeping time varies with the ingredients and the flavor you’re after.

If the finished batch tastes too strongly of cinnamon, try blending a small portion with plain whiskey in your glass before adjusting the whole bottle. This recipe has no added sugar; if you want a sweeter drink, add sweetener when mixing the cocktail so you can adjust each serving.

Ways to Use It

• Whiskey sour: Substitute the infusion for the whiskey in your usual recipe. Taste before adding all the sweetener, then adjust the lemon and sweetness to suit the infusion.
• Old Fashioned: Use it in place of plain whiskey with your usual bitters and a little sugar or simple syrup. An orange twist makes a simple garnish.
• With ice: Pour a small serving over ice to try the fruit and spice flavors without other mixers.

Storing the Infused Whiskey

Keep the strained infusion tightly sealed in the refrigerator. This fresh-fruit recipe doesn’t have an established storage life, so don’t assume it will keep indefinitely like an unopened bottle of whiskey. Make a small batch for planned use rather than preparing bottles for long-term storage.