1 cup sugar
1/2 cup pomegranate juice
club soda, for serving
maraschino cherries, for garnish (optional)
In a small saucepan, combine sugar and juice; bring to a boil over high, stirring until sugar has dissolved. Reduce to a simmer; cook, without stirring, until mixture is syrupy, about 2 minutes. (To store, refrigerate syrup, up to 1 week; adjust consistency with water, if necessary.)
To serve: Fill 8 glasses with ice. Pour 2 tablespoons syrup in each glass, and top with club soda. Garnish with cherries, if desired.
Spicy-Sweet Pretzel Mix
2 cups thin pretzel sticks
1 cup natural almonds
2 tablespoons unsalted butter
2 tablespoons dark-brown sugar
1/8 teaspoon cayenne pepper
Preheat oven to 300 degrees. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss together pretzels and almonds.
In a small saucepan, bring butter, sugar, cayenne, and 1 tablespoon water to a boil, stirring constantly. Pour over pretzel mixture in a bowl; gently toss to combine.
Spread pretzel mixture in a single layer on prepared sheet. Bake until almonds are crisp, about 20 minutes, tossing occasionally. Cool on sheet before serving. (To store, keep at room temperature, up to 5 days.)