Grenadine has suffered a tragic alteration at the hand of commercial producers, who have made it into an artificially flavored and colored, high-fructose corn syrup travesty that has nothing to do with the fruit for which it is named. (The word “grenadine” comes from the Spanish word for pomegranate, grenada.) Determined to revive the real deal, we crafted our own recipe using POM Wonderful pomegranate juice. We fortify it with Cardenal Mendoza aged Spanish brandy to help preserve it and add an additional depth of flavor. Alternatively, try our Employees Only brand (see the Resources section).

Ingredients

　　2 1/2 cups pomegranate juice

　　1 cup simple syrup (page 154)

　　1/2 cup Cardenal Mendoza or other dark-rich brandy

　　Pour the pomegranate juice and syrup into a small saucepan and bring to a boil over medium heat. Decrease the heat to low and reduce the mixture until it becomes syrupy enough to coat the back of a spoon, about 20 minutes. Let cool and add the brandy. Pour into a food-safe container and store in the refrigerator until needed. Fill a labeled squeeze bottle for easiest use. Grenadine will keep for 2 weeks, refrigerated.

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.