Roses Grenadine

Roses Grenadine is a non-alcoholic cocktail syrup built for the bar. Its job is to give drinks a deep red color and a sweet, fruity-tart note. Grenadine is traditionally made from pomegranate, though many bottled versions rely on sweeteners and flavorings. The label on the bottle is the authority on what's inside. Expect a thick pour, a sweetness that leans toward cherry and red berry, and very little acidity. That makes it a coloring and sweetening agent more than a fruit-forward juice. Because the syrup is dense, it sinks when poured into a mixed drink. That behavior is why it's the standard choice for layered drinks. Pour it into the glass first, then add ice and the other ingredients over a bar spoon, and the red stays at the bottom. Stir it in for a uniform pink or red color. Add it in small amounts, usually a quarter to half an ounce. More than that makes a drink cloying and overrides the base spirit. The classic uses are the Tequila Sunrise, where grenadine settles under orange juice and tequila to form the sunrise gradient. The Jack Rose pairs it with applejack and lemon juice. Other recipes include the Shirley Temple, made with ginger ale or lemon-lime soda, and the Singapore Sling, Planter's Punch and Clover Club, which all use it in measured doses. Rum, gin, brandy and tequila each work well with it. In sours, it balances citrus tartness and adds a rosy tint. In non-alcoholic drinks, it works over soda, lemonade or sparkling water. Serve it at room temperature to keep it pourable. Refrigerate it after opening if the label directs, and shake the bottle before use if any settling occurs. The syrup shouldn't be drunk neat or on the rocks. It belongs in mixed drinks. A highball or Collins glass suits tall builds like the Tequila Sunrise and Shirley Temple. A chilled coupe or cocktail glass suits the Jack Rose and Clover Club, where the color shows against a clear or pale base. A cherry or an orange slice makes a natural garnish for most of these.