Comments on: How to Make Your Own Grenadine

By: Mr. Exclusive

Mr. Exclusive — Tue, 27 Jul 2010 17:29:37 +0000

I came here because I wanted to make a Grenade, not Grenadine! >.> (Curses his dyslexia as he closes this random grenade recipe)

By: john

john — Mon, 26 Jul 2010 15:54:00 +0000

I made mine 6 months ago and used some last week – it still tasted and smelled great.
I keep it in a smallish glass bottle in the fridge, and when it gets low enough I move into into a new smaller clean glass bottle.

By: Omar

Omar — Sun, 25 Jul 2010 19:40:26 +0000

My wife and I were wondering how long is the shell life of the grenadine?

By: john

john — Sun, 06 Jun 2010 23:38:28 +0000

It’s the same thing – just a matter of translation. An orange blossom IS an orange flower, it’s just that different importers have the same product name translated different ways.

By: Ginty

Ginty — Sun, 06 Jun 2010 22:17:26 +0000

Hey, just wondering is there a difference between Orange Flower Water and Orange BLOSSOM Water.

The Blossom Water is at my local supermarket, so was unsure if it’s the same product or not.

By: Jeff Frane

Jeff Frane — Sun, 23 May 2010 18:20:30 +0000

OK, that was ridiculously easy, one might even say “simple.” The kicker is the pomegranate molasses, which is obscenely good on its own.

I had previously used the reduction method and not only was it time-consuming, the resulting syrup was much too thick, especially since I was keeping it in the fridge. I feel a Picon Punch coming on.

For Portland-area shoppers, I found the ingredients at Barbur World Foods, which may be my new home.

By: Michael Maier

Michael Maier — Wed, 14 Apr 2010 01:01:13 +0000

http://www.strirrings.com

Stirrings makes a real grenadine with pure sugar (not HFCS). I think it has a good flavor to it.

I like a small drizzle in a good vodka for a simple cocktail.

I wouldn’t mind trying the fresh recipe here though. Sounds very good and I love making bar fixings fresh (fresh sour mix is killer).

By: Jim

Jim — Thu, 11 Mar 2010 03:24:22 +0000

I gave this recipe a try with mixed results (and a whole lot of mess!) I used my Krups juicer and (3) whole poms resulted in barely (1) cup of juice. The mess was ridiculous. My microwave took 4 minutes to dissolve all the sugar. It ended up bubbling over and left a sticky pom-a-mess all over the interior. The end product was quite delicious, but in the future I’ll do (3) things:

1) Buy POM juice from the supermarket instead of juicing fresh poms.
2) Dissolve the sugar on the stove in a saucepan.
3) Use less Orange Blossom Water. That stuff is uber-fragrant and a little goes a long long way.

By: john

john — Tue, 26 Jan 2010 02:59:01 +0000

I made this recipe just now it it came out as advertised – delicious and attractive. I had only one old pomegranate in the fridge that yielded only half a cup of juice, but the math was easy and the results superb.
I mixed up two Scofflaws (from Dr Cocktail book) for my wife and myself, one with Rose’s and one with this recipe. We dumped the Rose’s one and shared the one with the new Grenadine!

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Thu, 14 Jan 2010 19:45:04 +0000

Rocky – what sort of mess have you made of a project as simple as grenadine? The solutions you have should be bright and pretty – if not, then you’ve done something very, very wrong. I fear, not only for you, my friend, but for the people of Seattle, Washington.

Good luck, and may God have mercy on your soul.

By: Rocky

Rocky — Thu, 14 Jan 2010 01:19:45 +0000

Have three batches cooling right now, one made with syrup, and two made with concentrate of different dilutions. We’ll see how they taste. They’re definitely not pretty though.

By: Brad

Brad — Tue, 12 Jan 2010 15:35:39 +0000

I’m going to try making a batch this weekend. I’m considering using a pomegranate concentrate from GNC called Jensen. I figure I can add enough water and simple syrup to get the flavor I want. Has anyone tried using concentrate instead of juice? Also, has anyone tried using agave syrup instead of sugar?

By: Federico Cuco

Federico Cuco — Fri, 08 Jan 2010 02:00:00 +0000

Jeffrey thank you very much for the instructions to prepare granandina.
I made 2 bottles
My clients in Buenos Aires, are very happy.
Greatly improves all cocktails containing granandine.
In my opinion you’re the best teacher of bartenders on the planet.
Happy New Year
Cuco

By: Jim Rees

Jim Rees — Fri, 01 Jan 2010 14:57:59 +0000

I realize I’m preaching to the choir here, but if you don’t want to make your own, you can still do way better than buying imitation grenadine at your local liquor store. I use Rieme but almost anything from France will do. You’ll probably have to mail order from Amazon or other good importer.

Same goes for Orgeat and almost any syrup you can think of.

By: John Park

John Park — Sat, 19 Dec 2009 06:52:01 +0000

Thanks Jeffrey, this looks good. Now tell me, in your Jack Rose, lemon or lime?
-JP

By: Mike McSorley

Mike McSorley — Wed, 16 Dec 2009 20:41:52 +0000

The Scrappy’s Grenadine is darn good. Nice and bright, good viscosity, and I think it’s made cold process.
Expensive.
Hard to Get.

I made some tasty pomegranite molasses while trying to reverse engineer the scrappys, but it never came together; so I reduced it down and was pleased with this recipe as a molasses

1 quart fresh pomegranite juice
1.25 quart (or so) sugar
1.25 oz allspice dram
1 375 ml bottle korean pomegranite wine
(see below url)
http://www.21food.com/showroom/56473/product/Pomegranate-Wine.html
4 oz stirrings blood orange bitters.

Heat on high until boiling. reduce heat to medium. let reduce for about a half hour (until the bubbles start to climb up the inside of the pan.

mixture will be concentrated and viscous after cooling.

Works great in a la floridita!

By: Tiare

Tiare — Mon, 14 Dec 2009 23:45:16 +0000

Yes i will definetily try the juicing,its brilliant and no..i`m not using the hibiscus just for color and if you haven`t tried it i recommend it warmly because it adds a crisp tropical floral flavour that is just hands down lovely.

I believe i may end up using both the juice and the hibiscus.

I also suspect that after i`ve used my juicer (why didn´t i think about that before???) i will not turn back to the underwater seed picking.

By: Trevor Easter

Trevor Easter — Mon, 14 Dec 2009 10:31:15 +0000

great recipe… just used your grenadine post in a gin daisy tonight…. got a double thumbs up from the customer, thank you. also i would like to note i was working a private event in SF and someone asked me for a great gin drink… i made them a richmond gimlet (yes i dropped your name along with my smile when i served it) and the bartender next to me asked what was that and i said “a richmond gimlet” and he (marco dionysos) said nice work jeffrey… thought you would like that.

By: Jason

Jason — Mon, 14 Dec 2009 01:41:30 +0000

Jeffrey – what a super simple recipe for a great result, 1 pyrex, 1 spoon – no mess no fuss.

thanks for sharing!

By: Evan Martin

Evan Martin — Sun, 13 Dec 2009 23:08:59 +0000

For those of you who can’t find pomegranate molasses or want to make your own, here’s Alton Brown’s recipe http://www.foodnetwork.com/recipes/alton-brown/grilled-leg-of-lamb-with-pomegranate-molasses-recipe/index.html

It takes a long time but is a little bit better than the bottled stuff.

By: Dominik MJ

Dominik MJ — Sat, 12 Dec 2009 13:01:37 +0000

Brilliant post.
I was always against this pomegranate water maceration method – but this sounds like a plan.

Though – does the orange flower water not distract from the taste of the grenadine?

Now I have to get this kind of juicers [I don't think that rotary juicers are working?] and have to compare the the [European] Monin Pomegranate syrup. This is pretty good staff as well – and I can be even lazier…

By: Jeffrey K

Jeffrey K — Sat, 12 Dec 2009 04:28:13 +0000

How long would it last with the vodka?

I’m the only one who drinks around here, so I’m always keeping track of stuff like that…

By: Matt

Matt — Sat, 12 Dec 2009 04:24:36 +0000

I tried using pomegranate molasses previously (actually the brand you have pictured)but it left my grenadine an unattractive brownish color, even with a small amount. Did I have a bad batch?

For now I’m using Ferrara (best commercial brand I’ve found) or cold process with POM.

By: David

David — Fri, 11 Dec 2009 14:32:48 +0000

Awesome recipe. In terms of technique, if you’ve got one of those little battery operated milk frothers then try the cold-process using that little guy to mix it all up. No method is easier that I’ve found. And the frother can cocktail multitask and give you an amazing “dry shake” for any fizz or sour you are adding egg whites to.

By: Tony

Tony — Fri, 11 Dec 2009 08:55:09 +0000

Nice recipe, nice method!
It got me thinking, where am I going to find this molasses. All the stores around me are south American stores and I have never heard about it here in Brazil :)~