# Grenadine Revisited

**URL:** https://spiritsandcocktails.community/t/grenadine-revisited/361
**Category:** Cocktails and mixed drinks
**Created:** [February 26, 2021, 1:37pm UTC](https://spiritsandcocktails.community/t/grenadine-revisited/361 "2021-02-26T13:37:08Z")
**Posts on this page:** 1
**Showing post:** 12

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### Author: ![martin](https://spiritsandcocktails.community/user_avatar/spiritsandcocktails.community/martin/32/777_2.png) [@martin](https://spiritsandcocktails.community/u/martin)
#### Post date: [May 19, 2023, 11:29am UTC](https://spiritsandcocktails.community/t/grenadine-revisited/361/12 "2023-05-19T11:29:21Z")

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Last night I revisited two problematic grenadine drinks, substituting the 50 brix grenadine recipe from _[Tropical Standard](https://spiritsandcocktails.community/t/tropical-standard-book/553/5)_ (fresh squeezed pomegranate, sugar and a touch of citric acid—no cooking).

The first was the **Jack Rose** , I drink I have always loved but seldom liked. I made it with 2 oz Laird’s Bonded, 3/4 oz lemon juice and 1 oz of the grenadine. The result had by far the best color and taste I’ve ever experienced with the drink.

 ![IMG_6886](https://spiritsandcocktails.community/uploads/default/original/1X/78326f8e95f813409a54cb50cc989f0820bb7cc6.jpeg)

The only problem, here, is that it seems quite unlikely drink was ever made with fresh pomegranate juice, so is this still a Jack Rose, or is it something else?

Next, I revisited the **Satan’s Whiskers** , a drink with two problems: orange juice and grenadine. For two servings, I used 2 oz Tanqueray, and 2 oz orange juice acid-adjusted to lemon (also documented in _Tropical Standard_). I found I needed about 1/2 oz of the 50 brix grenadine to (barely) balance that. (And of course, I added a decent splash of absinthe/pastis.)

 ![IMG_6888](https://spiritsandcocktails.community/uploads/default/original/1X/1fc68e62804097038d7d3de9676ca2a61abf6a8f.jpeg)

The result was gorgeous and quite tasty. One could argue that it’s now too tart, too pomegranate-y. Lots of room for further experimentation.

Of all the contemporary “gourmet” approaches to grenadine, I’m quite sold on the fresh-squeezed approach Garret Richard advocates as being the most compelling by miles. It’s easy to make. No shelf life, of course.

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