Whenever I make a Shirley Temple for someone I remember being little and going to Prime ‘n Wine in Colerain for a fancy dinner.
I was allowed to order a Shirley Temple in a fancy glass tumbler with a slim straw and a flamboyant cherry—intoxicating to the 8-year-old me!
Grenadine syrup bears the name of the Grenadines, some 32 islands strung along the Eastern Caribbean, just south of St. Vincent and just north of Grenada. Originally made from pomegranate juice or cherry juice, one might think that pomegranate production on the islands leads to grenadine syrup production. However, the Grenadines’ list of agricultural products does not include pomegranates.
So where does grenadine syrup come from? Today it is manufactured commercially as a mixture of “sugar syrups, fruit flavors and red food coloring,” a far cry from its pomegranate origins. Nevertheless, grenadine syrup had to have its origins somewhere, and a quick look in an English/Spanish or English/French dictionary gives a clue as to where. “Granada” is the Spanish word for “pomegranate.”
To make your own grenadine, pour two cups of POM Wonderful brand pomegranate juice into a saucepan. Bring to a boil, then simmer over medium-low heat until reduced by half. Add one cup of sugar and stir until dissolved. Remove from heat and let cool. If desired, add high-proof vodka or grain alcohol as a preservative. It will keep well in a plastic container in the freezer and won’t freeze solid.
- 1 ½ oz. Hangar One vodka
- ½ lemon
- ½ oz. grenadine
- ¼ oz. cinnamon vanilla syrup*
- Fresh rosemary
Put all ingredients except rosemary in a shaker and shake, shake, shake. Strain into a cocktail glass and garnish with a piece of rosemary.Photo by Emily Maxwell