Pomegranate Syrup (i.e. Grenadine)

   I was very surprised at how little we as bartenders know about the history and origins of grenadine!  I came across this question while reading a number of cocktail recipes from the 1800’s.  There is a prevalence of “raspberry syrup” and other fruit syrups in a large number of old cocktails which was used in a manner very similarly to what we call grenadine today.  Although behind most modern American bars I doubt you won’t find a bottle of raspberry syrup but rather a bottle of grenadine with ingredients similar to a cherry jolly rancher.  Are grenadine and raspberry syrup connected somehow?  Where did grenadine come from?
   Said to have grown in the Garden of Eden, historians can trace the pomegranate originating to the area we currently know as Iran and Iraq with the fruit coming from the Punica Granatum tree.  It is showed to have spread from Iran to the surrounding Mediterranean areas and through trading, made it way around the world.  The Pomegranate was brought to North America by way of the Spanish colonists and to the west coast by Spanish missionaries in the 1700’s.
   There are a number of theories about where grenadine originated and some think there is a connection with either Grenada or St. Vincent and the Grenadines.  Both islands are just north of Venezuela and were discovered by the Spanish and later occupied by the French.  The word for pomegranate in Spanish is Granada, in French it is Le Grenade.  Both of these are similar and the island names are likely to have remained with the French after the Spanish christened them.  Grenada was likely named by Spanish sailors after the city of Granada and has nothing to do with pomegranate syrup which is not an export of the country.  St. Vincent and the Grenadines, which I think would make a cool name for a punk band, are a cluster of 600 islands with a total area of only 17 square miles.  Again, no record of pomegranate syrup or grenadine as an export, pomegranates of which don’t even grow well in tropical climates!  I think we can safely assume the only things these islands have in common with grenadine are similar names.
   The use of pomegranates we can show have been with us since biblical times. They have been used in cooking and made into syrups by many cultures throughout the years.  The pomegranate does not have enough natural sugar to ferment on their own so I don’t think it had any relation to alcohol until the 1800’s.  If I am wrong, show me proof!
   We can show that they were introduced to North America and prevalent by the 1700’s.  So Jerry Thomas definitely had access to pomegranates.  The problem now comes from pin pointing where the pomegranate syrup became grenadine, and then furthermore produced as a product.  This is a mystery that will have to be solved at a later date but in the mean time, here is a recipe for grenadine that you can make at the bar.

       House made Grenadine
       2 cups 100% pomegranate juice (or fresh pomegranate juice if you like)
       2 cups sugar (about 1 pound)
       11/2 teaspoon cream of tartar (for a preservative)
       Combine all in a large pot covered, then simmer for 30 minutes, do not let this boil.  Take off of heat and cool, strain into a bottle and attach pour spout, keep refrigerated.  I also have frozen extra batches and it keeps just fine.

Article and Recipe By: Mark Sexauer