The sanctity of grenadine is something that bartenders have railed on about for the entirety of cocktail history. The best version of grenadine, and the one you should use in cocktails, is made with pomegranate juice. The worst version, which comes in plastic bottles at your local liquor store, is made with high fructose corn syrup, red dyes and various preservatives. This adulterated sugar syrup has been made in America since the early 20th century.
In 1912, a federal judge deemed that any syrup that maintains a certain color and characteristic flavor could be labeled as grenadine. Unfortunately, that standard got worse and worse over the years.
Grenadine is remarkably easy to make. Below I've listed a few recipes that range from tedious (with a complex flavor profile) to as simple as making, well, simple syrup.
Simple & Effective
This grenadine recipe requires three ingredients: Pomegranate juice, Sugar, and Orange Flower water. You can definitely juice the pomegranates yourself, but if you'd like to save time and sanity, buy a bottle of POM or otherwise all natural pomegranate juice. This recipe is adapted from Jeffrey Morgenthaler's widely used Grenadine Recipe. I've personally omitted the molasses because you won't use too much and the bottle will oxidize well before the next time you make grenadine for your garden party. It does add a depth of flavor, but you can easily do without it.
8oz Sugar (by weight)
8oz Pomegranate Juice (by weight)
.5tsp Orange Flower Water (side note: a little goes a long way with this stuff, honestly I would add it in dash or drop increments until you feel satisfied with the flavor)
Gently heat the pomegranate juice (should still be comfortable to the touch, think tepid tea) and add the sugar. Stir until well incorporated. Add in the orange flower water to taste.
Tedious & Complex
As I'm writing out these grenadine recipes that I tried and tested years ago, I'm reminded of how much I don't like pomegranate molasses. It's viscous and unpleasant tasting by comparison to the fresh brightness you find in pomegranate juice. In fact, it dulls that freshness down in grenadine. This recipe was my answer to the molasses heavy grenadine recipes. I gently reduce pomegranate juice to get a silky consistency that doesn't lose its fresh edge. Fair warning: this recipe is tedious and time consuming and honestly almost not worth it. It produces a syrup that's great in cocktails where the grenadine should shine, like a Jack Rose, but a little less necessary in tiki cocktails with 15 ingredients.
2 Cups Pomegranate juice
1 cup sugar
1 tsp lemon juice (or more to taste)
1/8tsp orange flower water
Tiny dash of salt (in the realm of 8-12 grains)
Combine the sugar and Pom juice in a sauce pan and bring to a gentle simmer and reduce for 25 minutes, while stirring frequently. The grenadine should develop a rich, silky mouthfeel. Add the orange flower water, lemon juice and salt, and stir to combine.
Tried and True Brands
Ultimately, if you're going to buy a bottle of grenadine, you're going to buy a bottle. And there's nothing wrong with that! There are so many great grenadine bottlings on the market right now. Here are a few of my favorites:
Collins is one of the OG brands of cocktail mixers. They first started bottling grenadine in 1934, the year after the end of prohibition. They've stayed true to producing a quality product through the decades, and their entire line is above board.
This one can be a little tougher to get your hands on, but if you happen to see it on a shelf, it's well worth the buy. Jennifer Colliau more than knows what she's doing and has integrity built into every product she puts on the market. If you're interested in going down a rabbit hole, check out her AMA (ask me anything) on reddit from a few years ago.
If you can't find either of these, aim for something with an ingredient list you can decipher without having to use google, and most likely something made by a local producer.
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