Bar Chefs Jason Kosmas and Dusan Zaric, Employees Only bar

1 oz. cognac
3/4 oz. chai-infused vermouth (see note)
1/2 oz. pomegranate juice
1/2 oz. lemon juice
1/2 oz. simple syrup
3 dried rosebuds

Combine all ingredients in a Boston shaker. Add ice and shake vigorously. Strain into a chilled cocktail glass, garnish with rosebuds.

Note: Chai-infused vermouth can be made by steeping three tablespoons chai tea in one liter sweet vermouth for one day.