Cool video! It shows how to make a cocktail that’s served inside an ice ball. While it isn’t as easy as mixing up a regular Manhattan, it’s something you can do at home without special equipment. Find out more from Cocktail Chemistry.
Grenadine ain’t just for Shirley Temples. When made right, it can add more than sweetness and color to a drink. (Try a Jack Rose cocktail!) I like to add pomegranate molasses and rosewater to give the grenadine some depth and complexity. You can leave them out, but you’ll have a flatter, more one-dimensional syrup. (So, like, don’t leave them out, OK?)
2 cups pomegranate juice
1 1/2 cups sugar
4 tablespoons pomegranate molasses
2 teaspoons rose water
Cook pomegranate juice on medium heat for 5 minutes. Stir in sugar and cook about 5 more minutes, until it forms a syrup. Add pomegranate molasses, cook and stir for 2 more minutes
After the syrup cools, pour into glass container and rosewater. Refrigerate for up to one month, adding vodka to preserve if desired.
The tree outside my living room window is full of Meyer lemons, so I’m ready to turn lemons into lemon-flavored cocktails. I’ve documented my love of Meyer lemon cocktails before (more than once). But here are even more ideas for how to brighten a winter day with a Meyer lemon cocktail!
Meyer Lemon Lavender Mojito ~ If you’re already experiencing spring weather, like I am, this is the perfect cocktail to enjoy the sunshine and birds.
Cold Spring Cocktail ~ Cognac and maple syrup add dimension to the bright flavor of Meyer lemon in this drink. (If you don’t have rhubarb bitters, you can make your own DIY Rhubarb Bitters … you won’t be sorry!)
Blueberry-Lemon Fizz ~ This is another one for sipping on the patio on an unseasonably warm day. Light, refreshing and fun.
Four Winds ~ Mezcal and Yellow Chartreuse make for a sophisticated drink perfect for a night in.