Grenadine

This is it. This is the secret ingredient I'm putting in my cocktails all fall and winter. Tart, sweet, fruity, round, and packed with flavor, this is a powerhouse mix-in that beats the pants off of the store-bought junk. You can get pomegranate molasses at middle-eastern stores (it will likely be next to the orange flower water), some upscale supermarkets, or good old-fashioned Amazon. If you just can't get it, you can substitute a tablespoon of lemon juice, but the depth of flavor pomegranate molasses provides is unmatched. Yields 2½ cups.

  • 3 cups (24 fluid ounces) unsweetened pure pomegranate juice
  • 1 cup sugar
  • Big pinch salt
  • ½ cup pomegranate molasses
  1. Boil the pomegranate juice, sugar, and salt until reduced by about a third (down to 2 cups liquid), about 10 to 15 minutes.
  2. Cool to room temperature, then stir in the pomegranate molasses.
  3. Refrigerate in an airtight jar (a mason jar works great) for about a month.