A holiday-spiced grenadine syrup, club soda, and a twist is a grown-up Shirley Temple we can all enjoy. For the adults who want to imbibe, a splash of Scotch fits right.
Recipe information
Yield
10–12 servings
Ingredients
3
1
10
6
⅓
12
Preparation
Step 1
Bring cinnamon sticks, ginger, cloves, pomegranate juice, and sugar to a boil in a medium saucepan. Cook until reduced to 1½ cups, about 40 minutes. Strain syrup through a fine-mesh sieve into a heatproof measuring glass; discard solids. Let cool.
Step 2
To serve, pour 1 oz. pomegranate syrup and 1 oz. Scotch, if using, into a tall ice-filled glass. Top off with club soda and stir to combine; garnish with a lemon twist.
Step 3
Do Ahead: Syrup can be made 10 days in ahead. Chill in an airtight container.
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Reviews (6)
Back to TopTried making this and must have overheated it or distilled it down too much. I ended up boiling down to a little over a cup and this was far too thick and hardened into something like rock hard inedible candy. Big bummer.
Anonymous
Berkeley, CA
12/23/2020
We enjoyed this! Nice spiced flavor in the syrup, and not too sweet. In fact, I think it could have been sweeter (perhaps we diluted too much with soda). I made a 1/3 batch, and we drank Oban because that was all I had. I would love to try with different scotches, perhaps something more peaty. This would make a lovely before dinner highball.
Sidney
Philadelphia, PA
12/16/2020