Serve this bourbon-based cold-weather quaff, created by the 21c Museum Hotel Bentonville, Ark., at a cocktail reception.
Combine the following:
1.5 oz bourbon syrup
.5 oz grenadine
.75 oz lemon juice
.25 oz simple syrup
.5 oz honey liqueur (such as Barenjager)
Shake and strain into a rocks glass over ice; garnish with a maraschino cherry.