• In a small saucepan over medium heat, bring ¾ ounce of water to a low simmer.
• Add in 2 ounces of Rye Whiskey, ½ ounce of Oleo-Saccharum, and 2 teaspoons of pomegranate juice.
• Stir until the sugar is fully dissolved.
• Strain into a toddy mug.
• Garnish with a lemon twist.

Oleo-Saccharum

• In a large container, add the entire zest from 1 orange and the entire zest from 2 lemons with ½ cup of sugar.
• Gently muddle the citrus zests to release the oils into the sugar.
• Cover the container and let it rest for at least 8 hours.