Name: Grenadine
Total time: PLACEHOLDER
Ingredients: ¾ cup sugar; 5 ounces unsweetened 100 percent pomegranate juice; 8 allspice berries , lightly crushed; ½ teaspoon pomegranate molasses (optional)

Why This Recipe Works

A sweet-tart garnet-colored syrup that gives so many cocktails a bright punch of flavor and an unmistakable hue (including the Ombré Sling, the Frozen Hurricane, and the Scorpion Cup), grenadine started appearing in published drink recipes around the turn of the 20th century. There are an increasing number of authentic grenadine syrups on the market, but they are expensive. We did some calculations and confirmed that making our own traditional version would be not only cost-effective, but also far more flavorful. Using our Simple Syrup ratio, we substituted pomegranate juice for the water and included a touch of allspice as a warm counterpoint to the bracing character of the juice. We added a small amount of tangy, earthy pomegranate molasses for deeper flavor, but you can omit it.

Instructions

Heat sugar, pomegranate juice, allspice berries, and pomegranate molasses, if using, in small saucepan over medium heat, whisking often, until sugar has dissolved, about 5 minutes; do not boil. Let cool completely, about 30 minutes, then strain through fine-mesh strainer into airtight container. (Grenadine can be refrigerated for up to 1 month. Shake gently before using.)