DIY Grenadine is surprisingly simple to make. It should be bright, tart and viscous and exhibits a deep red hue unlike the iridescent store bought grenadine.
Use a 100% pomegranate juice, preferably NOT from concentrate. The pomegranate should have a deep yet vibrant colour to it. Some pomegranate juices have a brownish tinge to it or a cloudiness - this will still work but they won't make your end cocktail look as visually appealing.
Purchasing the pomegranate juice is the easiest way unless you have a cold press or good quality juicer. Jeffery Morgenthaler recommends using a benchtop citrus press but this option will most likely be limited to bars and venues. I would avoid attempting to use a hand press (or citrus elbow) as it's a tedious process and is relatively inefficient at juicing pomegranates. Blending and straining does work but you will need to fine strain numerous times before running through a coffee filter - and it will still result in a cloudy juice.
You can utilise grenadine in many classic cocktails such as the Scofflaw, El Presidente, Mexican Firing Square, Pink Lady and Jack Rose.
1 cup of Sugar
1 cup of Pomegranate Juice (100% Juice)
30ml Pomegranate Molasses
Half teaspoon of Orange Blossom Water (optional)
Combine the sugar, juice and molasses into a saucepan