The Cinnamon Pomegranate Smash is a holiday cocktail through and through. Deep ruby pomegranate juice, warm cinnamon syrup, a whiskey backbone, and club soda fizz on top. The color alone makes it a centerpiece drink for Thanksgiving or Christmas, and the flavor backs up the presentation.

Making cinnamon simple syrup

Combine equal parts sugar and water in a saucepan with two or three cinnamon sticks. Heat until the sugar dissolves, then let it simmer for five minutes. Remove from heat and let the cinnamon steep for another 20 minutes. Strain and store in the fridge for up to two weeks. This syrup adds a warm spice note that ground cinnamon can’t match, and it dissolves cleanly into cold drinks.

The pomegranate balance

Pomegranate juice is tart and tannic, which gives the drink more weight than most fruit-based cocktails. The cinnamon syrup softens that tartness, and the club soda lightens the whole thing so it doesn’t feel heavy. Use 100% pomegranate juice (POM Wonderful or similar) rather than a blended juice cocktail. The real juice has a deeper color and a more complex flavor.

Building the drink

Shake the whiskey alternative, pomegranate juice, and cinnamon syrup with ice, then strain into a rocks glass over fresh ice. Top with club soda and stir once. The pomegranate seeds in the garnish aren’t just decorative; they sink to the bottom and give little bursts of fresh fruit as you sip. The cinnamon stick adds aroma without additional sweetness. Try the Maple-Pear Old Fashioned alongside this for a two-drink fall menu.