tag:blogger.com,1999:blog-3940010684303946553.post8109375819679432375..comments2024-03-25T01:33:44.262-04:00Comments on cocktail <strike>virgin</strike> slut: le presidentAnonymoushttp://www.blogger.com/profile/10706039136777492635noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3940010684303946553.post-43184939365081604782008-09-11T15:35:00.000-04:002008-09-11T15:35:00.000-04:00Well there are recipes to make grenadine from pome...Well there are recipes to make grenadine from pomegranates and the process with the heating might bring out some of the tannic bite into the juice.<BR/><BR/>I think it's one part color and one part flavor behind the simple syrup. Oh yeah, and anti-oxidants...frederichttps://www.blogger.com/profile/17939679837071519844noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-68596318317655256982008-09-11T14:22:00.000-04:002008-09-11T14:22:00.000-04:00You know, I actually don't *get* grenadine. I kno...You know, I actually don't *get* grenadine. I know we have homemade at home, and that's as good as it gets. But I don't quite understand why it's so ubiquitous in cocktails. Was it primarily used for color? I admit, the color is luscious. But the taste is just kind of ... meh. It certainly doesn't really taste like a fresh pomegranate, which has a bitterness from the tiny seeds, a sharp initial bite of tannic acid, and then the rich raspberry-cherry-ish flavor. As far as I'm concerned, the subs that Scott has used for grenadine, which include Plymouth's sloe gin and the creme de cassis used here, probably bring more to the cocktail than any straight grenadine would. I wonder if spiking the grenadine with something like sour cherry juice would make it more interesting.andreahttps://www.blogger.com/profile/14981222786980908114noreply@blogger.com