Go back a few hundred years and what would you get if you asked for Grenadine Syrup? You’d get pomegranate juice, gently reduced until it became a slightly thick syrup. That’s great, but when we used grenadine made the old fashioned way in a cocktail, we found it lacking. Too strong, too tart, too simple and a bit too flat.

Why? Because the grenadine that we all grew up with isn’t just reduced pomegranate juice.

In the early 1900s, grenadine makers started adding in small amounts of orange flower water to enhance the aroma of the grenadine and also added in sugar – not just to make the syrup sweeter, but to also make it a little less concentrated. In the 1950s and 1960s, the world’s largest grenadine producer started to incorporate black currant into the flavor profile.

That’s why the Shirley Temple you had at your favorite Chinese restaurant as a child of the ’70s tasted so much better than the Shirley Temple you can get at a craft cocktail bar made with a pure historically accurate grenadine. In fact, that’s why many of the drinks of that era, like the Tequila Sunrise, taste better with that high-fructose artificially-flavored neon-red grenadine versus today’s modern throwback house-made grenadines.

Here are our very simple rules for a perfect grenadine:

1) It has to make an amazing Jack Rose Cocktail
2) It needs to make an exceptional Shirley Temple

If we didn’t think that this grenadine did a superior job at both, we wouldn’t make it.

Some of our favorite Grenadine drinks:

Jack RoseTequila SunriseShirley Temple (N/A)

Ingredients: Pomegranate Juice Concentrate, Filtered Water, Cane Sugar, Black Currant Juice Concentrate, Black Cherry Juice Concentrate, Natural Acid Blend (Citric, Malic and Lactic), Orange Flower Water.

Kosher Statement: Bottles with the Kof-K seal are certified Kosher-Parve, KID# 33F2M.

Made in the USA.
16oz bottle UPC: 0856972005105