1 oz. rye whisky
1/2 oz. Averna Amaro
1/4 oz. pomegranate molasses (available at larger liquor stores, middle eastern food markets)
1/4 oz. fresh lemon juice
1 t. agave syrup (simple syrup if you don't have agave syrup)
fresh pomegranate seeds for garnish, if available
Shake over ice and strain into an ice-filled rocks glass, preferably your favorite vintage one. Top with a teaspoon of pom seeds.