A 9-Bottle Bar Extra: Grenadine
- 16 ounces
unsweetened 100 percent pomegranate juice, divided in half
- 1 1/8 cups
Demerara sugar, divided
Juice of half a lemon, about 1 1/2 tablespoons
- 3 dashes
Make pomegranate molasses: Heat 8 ounces of pomegranate juice, 1/8 cup Demerara sugar, and the lemon juice in a saucepan over medium heat. Bring to a boil and lower heat. Simmer for about 30 to 35 minutes, or until the liquid reduces by half and acquires a thick, molasses-like consistency. Be careful not to over-reduce the liquid, as it will lose its viscosity. Remove from heat and cool.
In a separate saucepan, gently warm the remaining pomegranate juice and sugar until the sugar dissolves (the liquid should not need to boil). Add a tablespoon of pomegranate molasses and orange bitters and stir until the molasses is dissolved. Remove from heat and let cool.
- Storage: The grenadine should keep in the fridge for a month or so. Add a 1/2 ounce of light rum or freeze the mixture to preserve it longer. Any pomegranate molasses can also be refrigerated for a month or more.
- This grenadine recipe substitutes orange bitters (part of the 9-Bottle Bar) for the more common flavoring of orange blossom water. If you have the latter on hand, use about a 1/2 teaspoon in place of the bitters.
- Recipe is adapted from those by Jeffrey Morganthaler and Alton Brown.