Category Archives: Non-alcoholic
While a common ingredient in cocktails, grenadine these days is most often found in the shape of a Rose’s bottle on the shelf at your local liquor store for some outrageous sum (hint: you can replicate the product easily simply by adding red food coloring to a far cheaper bottle of corn syrup). Its origins were not always so ignoble, however; once upon a time, the stuff was made from pomegranate juice. Indeed, if you’ll excuse the quick bit of language pedantry, grenadine’s name comes from the French grenada; our term for its source fruit likely comes from their pomme-grenada, “seeded apple”.
One could argue that, given the extremely small amounts generally used in a given cocktail, grenadine suffers no particular loss from its gradual cheapening into what is effectively red syrup. The Rebel Bartender, however, being a bit of a snob, suggests that you make your own classic grenadine – it’s surprisingly easy, and lends a vibrant color to whatever infusion you happen to adulterate it with.
1 cup 100% pomegranate juice
1/2 cup sugar
Put juice in saucepan and heat on medium for a minute or two; whisk in sugar. Continue whisking until thoroughly dissolved, then cool and funnel into clean container of your choice. Cover and refrigerate; should keep for at least a month.
Photo of Rose’s Grenadine stolen from BevMo’s website.
This was originally meant to go in the post on ingredients, but it was getting a bit long. And since there’s technically some mixing going on, here’s a recipe!
Syrup is to mixologists what white paint is to an artist – it has no flavor of its own, but it lightens and sweetens any mixture you add it to. Given its usefulness and convenience (no stirring like crazy to dissolve sugar in a cold drink), no home bar should be without it. And it’s likely for these reasons that fancy liquor stores will often sell tiny bottles of it for outrageous sums, despite it being the easiest thing in the world to make.
Really, this is all the recipe involves. The hardest part is finding a classy container; the Bartender uses a swing-top Grolsch bottle, but any sort of food-storage container will do.
1 cup sugar
1 cup water
Bring water to boil in a small saucepan. Add sugar, stir until dissolved. Let cool and pour into a clean container of your choice. Refrigerate up to three months.