Grenadine has always been wonderfully nostalgic to me. As a child in the 70s, my "drink" of choice was always the "Roy Rogers," the less girlie name for a Shirley Temple -- ginger ale and grenadine, garnished with a slice of orange and a Red #40 maraschino cherry on a plastic sword.
Little did I know that proper grenadine was more than sugar, food color, and artificial flavors. Turns out, it was originally made from pomegranate seeds. Sounds labor intense. But, when I finally saw a jar of this so called real grenadine, my surprise was that it was nothing more than simple syrup with pomegranate concentrate. Surely, I could make my own.
Unsure of the ratio to use I did a quick search, and not surprisingly found an article on the topic by Robert Hess. The recipe replaced the water with the juice. A ha! Makes sense. I used a 1:1 ration of the juice to turbinado sugar, for a bit of a bolder flavor, as I did with my straight simple syrup.
The Roy Rogers will always have a special place in my heart; but as for my own home bartending? I guess that bottle of Giroux will be gathering more dust that usual.
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