If you’re anything like me, your first memory of grenadine is the sugary, syrupy variation that made Shirley Temples so delicious. It felt like such a treat to order one out at restaurants—showing up to the table almost sparkling, and when done right, the most vibrant ombre filling the glass. It was perfect.
And if I’m telling the truth, I’ll stand by the use of the old school grenadine—usually Rose’s—used in that iconic beverage. But cocktails are another story. True grenadine should made with a base of pomegranate, not cherry, and adds a really special flavor to a drink when you have the good stuff. I had been purchasing mine from small-batch producers, which is great because there are some really wonderful ones on the market. But after stumbling upon so many easy recipes for grenadine, I knew I wanted to try to make my own.
But which recipe?! I had a basic recipe I kept coming across, which included the use of citrus, but had also stumbled upon a New York Times variation that used demerara sugar that sounded interesting. And then there was the Death & Co. recipe—the holy grail—that I knew would be amiss to skip.
So I made all three! Below are all of them in full. Which was my favorite? It’s a tight race between the classic citrus variation and Death & Co.’s—they both have unique flavors. But if I was forced to choose, I would have to go with the classic recipe. To me it seems to have just the right amount of flavor to not overwhelm the cocktail, but still add dimension. I would encourage you to gather all the ingredients (which are few!) and do your own taste test!
Most recipes make a ton of grenadine (I halfed or quartered the recipes so I didn’t have vats of the stuff—these quantities are reflected below), and it’s perfect for holiday gifting—the color is gorgeous. Simply include your favorite cocktail recipe (that uses grenadine, of course!) along with the bottle, snazz it up with some twine or ribbon and you’re done! You can buy these bottles on Amazon and they have a ton of sizes.
Bonus! Holly and Flora adds some spices to her grenadine and it sounds incredible. Definitely give this variation a whirl, especially in the winter!
I’ll be posting a few of my favorite recipes using grenadine soon. Stay tuned!
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Classic Citrus Grenadine
- 1 cup granulated sugar
- 1 cup pomegranate juice
- 2 dashes orange blossom water
- juice from half a lemon, strained
Combine sugar and juice over low heat until sugar is dissolved. Remove from heat and add remaining ingredients. Let cool before use.
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Demerara Grenadine
adapted from The New York Times
- 1 cup pomegranate juice
- 1/2 cup demerara sugar
- 1 scant tsp orange blossom water
- 1 scant tsp rose water
Combine sugar and juice over low heat until sugar is dissolved. Remove from heat and add remaining ingredients. Let cool before use.
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Pomegranate Molasses Grenadine
adapted from Death & Co.
- 2 cups pomegranate juice
- 1.5 cups organic cane sugar (often labeled “evaporated can juice”—you can find it at Whole Foods)
- 3 oz pomegranate molasses (you can find this at Whole Foods as well, or online)
- 4 large orange twists
Combine sugar and juice over low heat until sugar is dissolved. Remove from heat and let cool. Add molasses and stir well. Squeeze the essence of the twists over the syrup and mix well.