Posts tagged drink
Homemade Grenadine Syrup
Homemade Grenadine Syrup

As a kid, my dad and I would always treat ourselves to Shirley Temples at our favorite restaurant, The Tap Room, on Nantucket whenever he had a night off from his hectic chef life. To this day, the taste of a maraschino cherry or grenadine syrup, immediately takes me back to that dark and cozy restaurant. (Fun fact, my family lived in the inn above the Tap Room and I spent many years wandering around the historic halls and making forts under the restaurant tables after hours.) The Tap Room sadly no longer exists, but I can always remind myself of its whaling era charm by mixing up a sweet batch of Shirley Temples, topped with a plump maraschino cherry, of course. 

So, I had no idea that grenadine syrup was made with pomegranates, I always assumed it was cherry based. This is a very new realization for me and I can't seem get over it. But here it is, the big juicy truth. And it's also wicked easy to make! Double wow. 

 

Ingredients 

1 ½ cups 100% pomegranate juice
1 ½  cups sugar
Juice of half a lemon
A dash or two orange blossom water

Method

Heat pomegranate juice in a small saucepan over medium heat. Once the liquid is warm, add sugar and stir until dissolved. Once the liquid is no longer cloudy, remove from heat and add lemon juice and orange blossom water. Let cool and transfer to a bottle with a secure lid. Syrup will keep for up to 1 month in the fridge.

 

Shirley Temple

 Lemon lime soda (such as 7up) or ginger ale
A splash of grenadine syrup
Maraschino cherries
 

Pour grenadine syrup and soda over ice. Stir and top with a cherry. Et voilá! That's all it takes. 

Glögg
g (1 of 1).jpg

They had been left alone with their surroundings. A grand feast, they decided, was to be held in reverence and adoration for the ground that supported them.  

These folk, while small and perhaps a little naive, had many ideas and big ways to create them.  Their friends had scattered with the winds, found shelters with the tides and called themselves at home.  All the while, they remembered where they came from; where their understanding of appreciation began.  

So together they gathered, stitched their finest threads, scavenged, harvested and broiled the hardened grounds sweetest creations and gave thanks for all that has been shared and what was to come.  Winter is often fierce and lonesome, yet when banded wholly and lovingly, majestic verse is exchanged in ways that makes the cold feel warm to our ever small hands that are always within reach of one another.  

.::.

Glögg, or mulled wine, is a staple for me in the colder months. Not an every day event, but a simple luxury after many hours of work or a day out in the snow. The scent of mulled wine takes me back to a winter spent in a yellow farmhouse on the outskirts of Stockholm. A place where love was abundant, the air was thick with frost and a heavy pot of glögg sat on a low slung table. It's a simple recipe, one that carries many years of tradition and cheer.

Adjust to your liking by adding different fruits and spices: fresh ginger, apples, berries, allspice, anise star, peppercorn etc. 

 

INGREDIENTS  

1 bottle red table wine (any red blend will do)
1 pint brandy or vodka
1 orange, sliced
1 tsp whole cloves
1 tbs cardamom (or less if you prefer)
2-3 cinnamon sticks
1/4 cup sliced almonds
1/4 cup raisins
1 handful crystallized ginger
Optional :: 1/4 cup honey or sugar

METHOD
 

Pour wine into a large pot and turn heat on low. Add fruit and remaining dry ingredients and simmer for about 20 minutes. Once the liquid is hot, add the brandy and simmer for another 10 minutes. I typically don't strain my glögg but you can with a fine mesh stainer if you'd like. 
Serve hot and garnish with an orange slice or cinnamon stick. 

glogg (1 of 1).jpg