Real Pomegranate Grenadine
The real grenadine — pomegranate juice, raw sugar, pomegranate molasses, and orange flower water. The cocktail upgrade that fixes Jack Roses, Tequila Sunrises, and Shirley Temples forever.
Grenadine is one of the most misunderstood ingredients in the bar. The bright red corn-syrup product sold at supermarkets contains no actual pomegranate at all — historically, the name comes from the French word for pomegranate, and proper grenadine has always been a pomegranate syrup. Jeffrey Morgenthaler's 2010s recipe brought authentic grenadine back to mainstream cocktail culture by combining pomegranate juice, raw sugar, pomegranate molasses, and a small amount of orange flower water. The resulting syrup is deep ruby red, tart and sweet in balance, and transforms every drink that calls for grenadine.
- 1 cuppomegranate juice(100% pomegranate, POM brand or similar)
- 1 cupsugar(raw or granulated)
- 1 tablespoonpomegranate molasses(optional, adds depth)
- 1/4 teaspoonorange flower water(optional, adds aromatic lift)
- 1Pour the pomegranate juice into a small saucepan and warm it over medium-low heat just until it begins to steam, about three minutes — do not let it boil because boiling damages the fresh fruit flavors.
- 2Add the sugar to the warm juice and stir with a whisk for one to two minutes until the sugar fully dissolves and the liquid becomes uniformly translucent.
- 3Remove the pan from the heat and stir in the pomegranate molasses and orange flower water, both of which add depth and aromatic complexity to the finished syrup.
- 4Let the syrup cool to room temperature in the pan, which takes about fifteen minutes.
- 5Transfer the cooled syrup to a clean glass bottle or mason jar using a funnel, then seal and refrigerate.
- 6For longer shelf life, stir in one teaspoon of vodka before bottling — this extends storage from about three weeks to closer to two months without affecting flavor.
- 7Use grenadine directly in cocktails as a one-to-one substitute for any commercial grenadine — about a half ounce per drink for Jack Rose, Tequila Sunrise, and similar classics.
Store in an airtight glass container in the refrigerator for up to three weeks. The syrup should retain its deep ruby color; discard if any cloudiness, fermentation bubbles, or off smell develops. For storage up to two months, add one teaspoon of vodka or a high-proof neutral spirit before refrigerating, which inhibits microbial growth. Keep refrigerated.
Use a 100% pomegranate juice product like POM Wonderful for consistent results — fresh-squeezed pomegranate juice works beautifully but is messy and time-consuming, requiring four to six fruits per cup of juice. The pomegranate molasses adds critical depth and is worth seeking out at any Middle Eastern grocery store; Cortas brand is the bartender favorite. Skip the Fee Brothers cocktail-bottled molasses, which is too watered-down for this purpose. Orange flower water, also called orange blossom water, is sold in spice aisles or Middle Eastern sections; it provides a subtle floral lift that elevates the syrup without making it taste perfumed. Avoid boiling the juice because high heat dulls the bright fresh-fruit flavor of the pomegranate. Adding a teaspoon of vodka or other high-proof neutral spirit extends shelf life dramatically without affecting flavor and is recommended for all home cooks.
Grenadine takes its name from the French word grenade, meaning pomegranate, and originally referred to a syrup made from pomegranate juice that bartenders used in the late 1800s and early 1900s. Sometime in the mid-twentieth century, manufacturers began replacing real pomegranate with cherry flavoring, food coloring, and corn syrup — by the time of the cocktail revival in the early 2000s, almost no grenadine on the market contained any actual pomegranate at all. Jeffrey Morgenthaler, the influential Portland bartender and author of The Bar Book, posted his now-famous DIY grenadine recipe to his blog in the 2010s after years of experimenting with overcomplicated recipes from other bartenders. His simple four-ingredient version became the touchstone for craft bars and home cocktail enthusiasts seeking real grenadine for classics like the Jack Rose, Bacardi Cocktail, El Presidente, Pink Lady, Scofflaw, Mexican Firing Squad, and Tequila Sunrise.
For an even deeper, richer grenadine suited to stirred cocktails, double the pomegranate molasses to two tablespoons, which intensifies the molasses-tart character. A spiced grenadine made with a pinch of cardamom, a clove, and a small piece of cinnamon stick steeped in the warm juice works beautifully in autumn cocktails and rum-forward drinks. For a tart grenadine that pairs well with sweeter cocktails, omit half the sugar and add an extra splash of pomegranate molasses. Hibiscus grenadine made by adding two tablespoons of dried hibiscus flowers to the warm juice for ten minutes before straining yields a vivid, more floral version. For a smoky version suited to mezcal cocktails, brûlée the sugar in a dry pan until it just begins to caramelize before adding to the warm pomegranate juice.
No common allergens. Naturally vegan and gluten-free. Verify that pomegranate molasses brand is certified gluten-free if serving guests with celiac disease. The optional orange flower water is allergen-free.