— cooked up on
February 10, 2015
A quick post tonight, because I have a lot, lot, lot of other projects going (including beautifying PDXfoodlove.com, thanks to Dave! Keep an eye out for a new look soon).
Some days I get home from work and just have an itch to cook something cool that almost assuredly makes a huge mess in the kitchen. Today was one of those days. Not only did we make a delicious dinner of a carmelized onion risotto (coming soon to a blog near you), but I got it in my head on the way home that I wanted to finally make grenadine. And then I spent a long time figuring out how to use it.
I also learned a couple of things about grenadine this evening. One of them is that most recipes for grenadine make a whole lot of grenadine – more than any one home bar could reasonably use unless you are exclusively drinking Tequila Sunrises, Shirley Temples and of course, Clover Clubs, for days on end. That means that some of my favorite people might find themselves with some homemade grenadine.
The other is that when you make your own grenadine with actual pomegranate juice, raw sugar and no Red #40, you will not achieve the same neon pink color that you see in a lot of photos. At first this was disconcerting and/or disappointing, but once I read the ingredients to a bottle of shelf stable grenadine, well… I figured out the difference pretty quick.
Here’s what you need:
1 raw egg white (warning! Raw eggs can cause you to become sick and/or die. Buy them from a source you trust).
2 oz. gin
3/4 oz. fresh lemon juice
1/4 oz. grenadine
Add all ingredients to a shaker WITHOUT ICE!!!! and shake for ten full seconds. Then, add a big handful of ice and shake for another ten seconds. Double strain into a coupe glass.