I thought about posting a recipe that you could make for the big game. I am making buffalo wings myself. The thing is, there are lots of great recipes out there for appetizers, entrees, and desserts all geared toward tomorrow’s festivities.

Ingredients (juice is already in the pan)

So instead, I thought I would post a recipe that will help you with the other important element of game day… the drinking. Beers are of course, de rigueur. However, sometimes you just want an ice cold cocktail. And when you make a cocktail, you want to use the freshest ingredients available.

Simmering the deliciousness

This recipe for grenadine takes only a couple of ingredients and a little bit of time. Mix real pomegranate juice (POM is good) with sugar, lemon juice, and orange zest and let it cook down until syrupy. Bottle, store in the refrigerator, and swoon over the delicious taste it adds to your cocktails. Forget that bright red cough syrup stuff sold in the grocery stores, make this and make your cocktails great.

Straining the grenadine


Recipe from Boozehound by Jason Wilson


1 and 1/2 cups pomegranate juice

3/4 cup sugar

3/4 oz freshly squeezed lemon juice

Strips of zest from half an orange

To Make:

Place pomegranate juice in a saucepan and bring to a boil. Turn the heat down to simmer and add the sugar and lemon juice and stir until the sugar is dissolved. Add the orange zest. Let the mixture simmer until reduced by about half (30-45 minutes). Strain into a bottle or other glass container. Let cool to room temperature and refrigerate for up to two weeks.

To Serve:

Use in delicious cocktails of all sorts. If you would like to store it longer (up to 2 months), add 1/4 ounce of 151-proof rum.


Filed under Add-ons, Bar, Recipes

2 responses to “Grenadine

  1. Sweet!

    They way I make mine is just by a cold infusion, take some 100% not from concentrate pomegranate juice, pour it into a large bottle, fill up the pomegranate bottle with sugar, add it in, fill it up halfway again and add.

    So 3:2 ratio and then just shake like hell until all the sugar is dissolved.

    I kind of find that heating it up adds cooked flavours and you get grassy notes and rhubarb and stuff.

    But i must say your grenadine looks absolutely incredible, I may have to change my ways and make it this way!

  2. I can’t wait to try this recipe even if only to use it to make Shirley Temple drinks for my kids.

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