It’s that time of the year again when the grocery store has ripe pomegranate in stock. And that means you can start preparing your grenadine stores to get you through the holiday season.
I know I went over the making of grenadine back in our Drink! issue but I thought I’d go over it again for those who missed it. And this time, I’ll include handy-dandy visual aids for those who can’t read. (All photographs were taken by my daughter, by the way.)
Step Four: Note how much pomegranate juice you have. This was a particularly juicy fruit. I managed to wring more than a cup from it. Room temperature fruits juice much better than refrigerated ones, by the way.
And if you’re looking for a cocktail to try your grenadine with, may I suggest…
1 1/2 oz gin
1/2 oz triple sec
1 oz fresh lime juice
1/2 egg white
1/4 oz fresh grenadine
Shake vigorously without ice. Add ice to shaker and shake again too chill. Strain into a pre-chilled cocktail glass
The Boxcar is a variation on the Pink Lady for those who find it embarrassing to order the latter on account of its name but aren’t put off by the blushing hue. The only differences are that lime juice stands in for lemon and triple sec replaces the cream. That means the drink is slightly sweeter while being considerably more sour. Personally, for this sort of beverage, while I enjoy (and have just a few moments ago enjoyed) a Boxcar, the Pink Lady is as far as I’m concerned a perfectly balanced drink and in future I’ll stick with that.
Incidentally, if I still have yet to convince you that egg whites are a safe and rewarding cocktail ingredient, you can drop it from the Pink Lady but then you’ll have a Do Be Careful Cocktail.
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