Once synonymous with artificial flavor, grenadine—a syrup made from fresh pomegranate juice—has received a modern makeover. Carey Jones on how bartenders have elevated their housemade versions, and how to make…
This cocktail balances savory aquavit with sweet-tart fruit elements: Amer Picon, lemon and the Violet Hour’s house grenadine.
A classic Ward Eight as seen through the lens of an anything-but-classic izakaya.
Peder Schweigert, general manager of Marvel Bar in Minneapolis, simply calls on pomegranate juice, sugar and orange flower water in his house recipe.
This unusual no-cook grenadine gets its reduced flavor and rich texture from pomegranate molasses.
Reducing some–but not all–of the pomegranate juice helps retain its natural acidity, resulting in a vibrant, lively grenadine.
Whole pomegranate seeds brighten up this grenadine, lending vibrant fruit flavor atop a base of reduced pomegranate juice and dark pomegranate molasses.
Served on tap at Dante, this riff improves on the rum-vermouth-orange liqueur classic with a sumac tincture.
This cocktail echoes the flavors of the British spice trade with Scotch, Jamaican rum and chai tea.
