Add the cognac, chai-infused sweet vermouth, lemon juice, pomegranate juice and simple syrup into a shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass.
Garnish with three dried organic rosebuds.

*Chai-infused sweet vermouth: Add 4 green cardamom pods, 4 cloves, 1 cinnamon stick and 1 half-inch piece of ginger to a small saucepan, and toast, stirring, over medium heat for about 2 minutes. Add 1 tbsp chai or black tea and 2 cups Cinzano rosso vermouth removed from 1 liter bottle. Bring to a simmer and cook for 2 minutes. Remove from the heat and allow to cool completely. Add the remaining vermouth from the bottle, and strain the mixture through cheesecloth. Bottle and store at room temperature.

Recipe and image from liquor.com