Of all the components used in cocktails, grenadine may be the least understood. It’s frequently connected to the luscious Shirley Temple (or its more mature relative, the Dirty Shirley). In its most basic form, however, the pomegranate-flavored syrup gives a pink hue and a sweet-tart depth of flavor to a plethora of cocktails, many of which are classics that any bartender should know how to make.
What is Grenadine ?
In its most basic form, grenadine is a syrup composed with sugar, lemon juice, pomegranate juice, and occasionally additional components like orange flower water or pomegranate molasses. Nevertheless, synthetic substitutes have existed for almost as long as the substance was brought to the United States.
In The Oxford Companion to Spirits and Cocktails, Doug Stailey states that grenadine originated in France, where it was first employed to disguise the taste of medications before becoming appreciated in non-alcoholic beverages.
The first grenadine syrup patent application was made in the United States in 1869 by the French immigrant-founded business Rillet, located in New Jersey. While pressed and fermented pomegranates and a few natural ingredients were required in Rillet’s recipe, copies that included artificial ingredients
In a 1912 lawsuit known as the United States vs. Thirty Cases of Grenadine Syrup, the U.S. Department of Agriculture sought to sue one of these imitators for libel, but the case was rejected on the grounds that American customers did not necessarily identify grenadine with pomegranates. After the repeal, American grenadine was still sold, and mass-produced varieties nowadays are frequently little more than a combination of red food coloring and high-fructose corn syrup.
Cocktails with Grenadine
It’s challenging to pinpoint the precise introduction of grenadine into mixed cocktails. According to Stailey, the ingredient was first used in cocktails in 1894 when a newspaper recipe for “Grenadine Fiz” was published. The Jack Rose, which was introduced in 1905, is credited with popularizing grenadine, while references to the ingredient began to appear in American and French cocktail publications at the turn of the century. Concocted using grenadine, applejack, and lemon juice, this fruit-forward sour helped establish other beloved drinks like the Scofflaw and Ward Eight.
Good grenadine, homemade or bought, adds a tart richness to cocktails and tastes great when made with real pomegranates and cane sugar. Granadine, of course, is almost as well-known for its striking color as for its flavor; a teaspoon or two will do wonders for mixed drinks like the Pink Lady and Pan American Clipper.
Should You Make Your Own Grenadine?
Making your own grenadine is an easy and relatively low-effort way to ensure a high-quality version, but you can also purchase excellent brands including Liber & Co, Jack Rudy, BG Reynolds, and Luxardo. When searching for store-bought grenadine, look for real pomegranate juice and cane sugar on the label, and avoid those that use high-fructose corn syrup.
Naturally, using a good grenadine becomes more important for drinks that solely rely on grenadine as the sweetening agent, since there’s nowhere for the syrup to hide. While Rum Punches and Hurricanes will certainly benefit from homemade or quality store-bought grenadine, the artificial version will likely do in a pinch. Since the sugar content and flavor profile of all grenadines can vary widely, you’ll want to add it to cocktails to taste.
Naturally, using a good grenadine becomes more important for drinks that solely rely on grenadine as the sweetening agent, since there’s nowhere for the syrup to hide. While Rum Punches and Hurricanes will certainly benefit from homemade or quality store-bought grenadine, the artificial version will likely do in a pinch. Since the sugar content and flavor profile of all grenadines can vary widely, you’ll want to add it to cocktails to taste.
Jack Rose
Arguably the most iconic grenadine drink, this fruit-forward sour was first documented in literature in 1905 and is said to have been created around the turn of the 20th century. Either New Jersey or New York is credited with its birth, which would account for Laird’s Applejack’s traditional core. Since grenadine is the only sweetener in this cocktail, it must be of a high caliber.
Pan American Clipper
While the Jack Rose traditionally calls for applejack, this recipe calls for Calvados, a protected apple brandy from the Normandy region of France that has a wonderfully authentic apple flavor and richer mouthfeel. It was first published in Charles H. Baker’s The Gentleman’s Companion in 1939. This drink is similar to the Jack Rose but uses herbaceous absinthe and lime juice instead of lemon juice.
Pink Lady
Applejack and a quarter-ounce of grenadine provide a subtle sweetness to this pre-Prohibition Gin Sour riff, which is reminiscent of the Clover Club, which derives its pink color and fruity taste from raspberry syrup. The 1930s through 1950s saw a particularly high demand for the comparatively high-octane beverage.
Tequila Sunrise
This rock’n roll classic was created at the Trident Bar in Sausalito, California in the early 1970s, but it received a boost in fame when the Rolling Stones began ordering the drink at stops around the country for their 1972 tour.
The layered drink is perhaps one of the best examples of the ways in which grenadine has been used as a coloring agent throughout its history: The denser grenadine sinks to the bottom in the mixture of blanco tequila and orange juice, lending the cocktail its evocative name.
Scofflaw
The word “scofflaw” became part of the national vernacular in 1924, after it won a contest held by prohibitionist Delcevare King to come up with a term for the lawless drinker. Reportedly the creation of a bartender named Jock at Harry’s New York Bar in Paris, the Prohibition-era drink of the same name combines bourbon or rye whiskey, dry vermouth, lemon juice, grenadine, and orange bitters.
This recipe comes from the late Gary “Gaz” Reagan, who tinkered with the original specs to create this dry yet balanced version, with just one to two dashes of grenadine.
Rum Punch
The endlessly customizable Rum Punch format dates to at least the 17th century. This version includes light and dark rums, a trio of fruit juices (pineapple, orange, and lime), and grenadine. Although this recipe yields one serving, it can easily be scaled up for a crowd.
Bacardi Cocktail
This grenadine-laced Daiquiri variation was one of the most popular cocktails in the U.S. immediately following the repeal of Prohibition. In 1936, it became a government-protected drink and can only be made with Bacardi Ocho rum. Using grenadine instead of simple syrup creates a slightly richer drink with more depth of flavor.
.
Millionaire
Thought to have been created during Prohibition, this herbaceous and citrusy Whiskey Sour-style cocktail combines bourbon, Grand Marnier, absinthe or pastis, grenadine, an egg white, and lemon juice. It contains a relatively high amount of grenadine—a full half-ounce—so it’s worth pulling out the good stuff here.
Ward Eight
One of Boston’s major contributions to craft cocktails, this drink was reportedly created in 1898 to celebrate the election of Martin M. Lomasney to the state legislature (Ward Eight specifically). The Whiskey Sour riff, which includes a spicy rye as the base, swaps some of the lemon component for orange juice and the usual simple syrup for grenadine, producing a fruitier version of the drink.
Rum Runner
More is more in the case of this 1970s creation, which combines multiple rums, liqueurs, and fruit juices. Like many tropical classics, it is said to have been created by a bartender looking to use up extra ingredients—in this case bar manager John Elber of the Holiday Isle Tiki Bar in the Florida Keys.
Though it shares many features with a generic Rum Punch—rum and pineapple juice among them—this serve is most characterized by the trio of sweeteners used: banana liqueur, blackberry liqueur, and grenadine.