50ml (1 ¾ fl oz/3 tablespoons) rye whiskey
20ml (⅔ fl oz/1 ⅓ tablespoons) French vermouth (such as Noilly Prat or a dry white wine can be substituted)
For the homemade grenadine syrup (makes 250 ml/8 ½ fl oz/1 cup)
225g (8 oz/ ¼ cup) granulated sugar
250ml (8 ½ fl oz/1 cup) unsweetened pomegranate juice
One tablespoon lemon juice and a few drops rose water
To make the homemade grenadine syrup, bring the sugar and pomegranate juice to a rapid boil in a small saucepan. Boil for five minutes or until slightly thickened. Remove from the heat and let cool, then add the lemon juice and rose water. When completely cool, it can be stored in a sterilised bottle. It will keep for up to three weeks.
With a sharp knife, pare off a wide piece of lemon peel about 8cm (3 in) long, making sure to get as little of the white pith as possible, and set aside for the garnish. Squeeze the lemon and reserve the juice.
Half-fill a cocktail shaker with ice cubes, then add the whiskey, vermouth, 25ml ( ¾ fl oz/1 ⅔ tablespoons) of the grenadine syrup and 15ml (½ fl oz/1 tablespoon) of the lemon juice. Shake vigorously for ten seconds, then fine strain into a chilled coupette glass.
Twist the lemon peel into a spiral shape over the glass, to release the oils, then add to the drink to serve