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Pink Palace
This drink's sweet-sour balance and degree of pink hue is relative to how generous you are with the grenadine. (When made with homemade fresh pomegranate...
Morten Carlsbaek
9th January at 12:50
Very interesting replies below to you comment. I found Jeffrey Morgenthaler's 2009 recipe online (though now he doubles up on sugar so 2:1). Anyway, I dont have the sort of juicer needed and I tried using a carton of fresh juice but in my view, fresh pomegranate juice tastes of very little (Morgenthaler do add some pomegranate molasses...). Until now, I have been using the very good House Grenadine recipe from the Cocktail Codex book by Alex Day, Nick Fauchald and David Kaplan but replacing the cartoned juice with 100 % pomegranate concentrate without sugar (bought in a local Turkish grocery store), and mix it - 60 % vol. part water 40 % vol. part concentrate. The Cocktail Codex recipe: 250 g juice, 0,15 g pure orange blossom olie (the key ingredient in orange blossom water) which I lower to 0,12 g, 1,85 g powdered malic acid, 1,25 g powered citric acid and 250 g unbleached cane sugar. In my first years of being a cocktail enthusiast, I just used cranberry concentrate being commonly available here in Denmark, and it worked very well (just lacking a bit of orange taste). I would never use the mainstream, artificial grenadine - it is like strawberry ice creme without strawberry.
12th January at 19:03
Thanks for the reply Morten. Interesting comment about the pomegranate juice. Could be pomegranate quality. I find it to have a distinct fruity, savoury and bitter taste. I do use pomegranate molasses as well. I since also found out that the colour of your grenadine is made or broken by the arils themselves. If they give out a light colour, you'll get a bad appearance, whereas if they have a strong magenta colour, I get a beautiful red once I add the molasses. Eitherway I still stand by juice + molasses wherever possible.