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Taoiseach
The quality of your pomegranate (grenadine) syrup will make or break this cocktail. (Perhaps even better with groseille syrup.)
John CARR
15th June at 16:19
Agreed. Even better on the second pass. I neglected the additional dilution the first time, but it greatly benefitted from it. Ultimately derived from a Manhattan I suppose, but the delicacy of the aromatics make it almost an “improved Manhattan cocktail” in style. I again went with a couple of mL of apple cider vinegar to freshen up the commercial pomegranate syrup.
16th June at 04:07
Interesting, the added apple cider vinegar. Might try that. I've got a pint jar of canned mountain huckleberries, been wondering what to do with. Cocktails it is!
16th June at 04:43
Not that I’m usually that organised, but ppl do things like macerate berries in apple cider vinegar for 48 hrs, then stain it off to make a shrub. Adds real depth of flavour. You’ll still want some added syrup/sugar of some kind to balance it. Make sure to get the cloudy vinegar with the ‘mother’ in it. It’s the real deal. Keeps for years too.