Jeremy LeBlanc

Chilled 100 Member

Chilled 100 Member


La Mariquita


  • 1 1/2 oz. Gentleman Jack Whiskey
  • 1/2 oz. Red Cranberry Juice
  • 1 tsp. Homemade Rhubarb Syrup *
  • 2 tsp. Pomegranate Seeds

Preparation: In a bar tin, combine a scoop of ice, whiskey, juice and syrup. Shake vigorously for a count of 15, strain and pour into a cocktail glass. Add seeds to glass and stir for 10 revolutions.

*Rhubarb Syrup: 2-3 small stocks of chopped rhubarb

  • 1 c/200g Cane sugar
  • 2 c Water
  • 1/4 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 1/2 Vanilla bean pod

Rhubarb Syrup Preparation: Combine ingredients in a small pot. Bring to a boil, and then reduce heat to a simmer. Simmer 5-7 minutes then let cool completely. Strain ingredients. Syrup will keep well in fridge covered for two weeks.

Jeremy is a member of the Chilled 100 Ambassador Team, San Diego. He is the author of The Best Craft Cocktails and Bartending with Flair, with another book being released in November called The North American Whiskey Guide. He also started his own company that is revolutionizing the future of bar tools called TinPlay. Visit

Check out the other members of the Chilled 100 Ambassador Team at We still have availability in some markets.

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