Audrey Saunders, owner Pegu Club, in Manhattan, uses this grenadine in several cocktails, including the Jack Rose, which was featured as a Cocktail of the Month.
Recipe information
Yield
Makes about 4 ounces
Ingredients
6 ounces unsweetened pomegranate juice, such as Elite Naturel (www.organicjuiceusa.com)
3 ounces superfine sugar
Preparation
Bring juice to simmer over medium heat and cook until reduced by half, about 7 minutes. Reduce heat and add sugar, stirring constantly until dissolved, about 2 minutes. Let cool, cover, and refrigerate syrup until cold, about 30 minutes. (Can be made 1 week ahead. Keep chilled.)
