October 20th, 2008
Homemade grenadine
This is for the fine folks who attended my Bringing Back the Cocktail Hour session at the Martha’s Vineyard Food & Wine Festival yesterday. First: thanks again for coming! Second: that homemade grenadine we had in the Ward Eight? I realized the recipe’s buried somewhere in the 2006 archives, so I thought I’d make it easy for you and republish it here. Just so you know, I got this recipe from Jackson Cannon, who runs the bar over at Eastern Standard in Kenmore Square. And FYI, the French word for pomegranate, grenade, is where “grenadine” comes from.
Real Pomegranate Grenadine
2 parts Wonderful POM pomegranate juice
1 part sugar
orange flower water
Heat the POM and the sugar in a saucepan until boiling, then turn the heat down and let the mixture simmer gently for 5-15 minutes. Let mixture cool, then pour into a sealed container. Add just a drop or two (literally — the stuff is strong) of orange flower water and store in fridge. If you want to keep the grenadine around for more than a week, add a little high-proof vodka as a preservative. You can also freeze the grenadine.
There are a couple of other recipes for grenadine at Cocktail Chronicles, neither of which call for orange flower water. To find orange flower water, look in Middle Eastern, Caribbean or Asian specialty food stores.
Now, here’s the recipe for the Ward Eight using the homemade grenadine. You can also find the Ward Eight on the Boston cocktails-old page and the Can-Can and the Ninth Ward on the Boston cocktails-new page.
Ward Eight
2 oz rye whiskey (if you can’t find rye, use bourbon)
3/4 oz fresh-squeezed lemon juice
1/2 oz real pomegranate grenadine
Shake all ingredients very well (for at least 30 seconds) over ice and strain into a chilled cocktail glass. About the ice: if you’re using standard cubes from your fridge, crack them first in a ziplock bag or dish towel, or get yourself a Lewis Bag. Cheers!
Tags: pomegranate grenadine
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