grenadine Syrup

This is grenadine as it's supposed to be. We worked with bartender Anders Erickson on a recipe that gets back to the original: real pomegranate puree blended with rose petals and buds (the traditional 1800s recipe), with a touch of brown sugar for depth. The result tastes like the cocktails of a hundred years ago when grenadine wasn't a synonym for "red food coloring in corn syrup."

Stir half an ounce into a Tequila Sunrise and you'll realize what that cocktail was supposed to taste like. Splash it into bourbon for a Jack Rose. Mix it with sparkling water and lime for a Shirley Temple kids will fight over. Add it to French 75s, Tom Collinses, or any cocktail that calls for grenadine — and notice that the drink tastes deeper and less candy-sweet than you remember.

Tasting Notes: real pomegranate, soft rose petal lift, brown sugar warmth, gentle tart finish

The Short Version: A traditional rose-and-pomegranate grenadine made in collaboration with bartender Anders Erickson — the original 1800s recipe restored to working order, with no corn syrup or red dye in sight.

Ingredients: Filtered water, organic cane sugar, brown sugar, pomegranate puree, rose petals and buds, organic pomegranate concentrate, citric acid.

Perfect For: Classic cocktail purists, Tequila Sunrise drinkers, Shirley Temple makers, history-minded mixologists, Anders Erickson fans, and anyone who's wondered why old cocktail books treat grenadine like a serious ingredient.