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Syrup recipes

Cran-Juniper
Grenadine

cranberry, pomegranate, juniper, and a whisper of rose, grenadine the way it was meant to taste
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A quick note on pouring: our syrups are rich, more like a bartender's 2:1 syrup than thin simple syrup, so a little goes a long way. If a favorite recipe calls for 3/4 oz simple syrup, start with 1/2 oz of ours and adjust to taste.
Cran-Juniper Grenadine
7 recipes
Pick your night

From easy pour to showstopper

● Tonight
Five minutes, no special gear
Sunrise HighballCran-Juniper SpritzGrown-Up Shirley
●● This weekend
A shaker and a little time
Ward EightPlanter's Punch
●●● Show-off
Fire, foam, and an audience
Rose-Gold Milk PunchScarlet Sazerac
● TonightWarm weather

Sunrise Highball

sunny & bright · layered · lighter than the original · serves 1

The Tequila Sunrise, rescued from the 1970s. Fresh OJ and a splash of soda keep it light, and real grenadine sinks to the bottom in a proper sunset. It looks like a postcard and tastes like fruit, not candy.

Methodbuilt in the glassGlasshighball, over ice

Ingredients

  • 2 oz blanco tequila
  • 2 oz fresh orange juice
  • 1/2 oz fresh lime juice
  • 2 oz chilled soda water
  • 1/2 oz Cran-Juniper Grenadine
  • orange wheel and a cocktail cherry, for garnish

Steps

  1. Fill a highball with ice. Add the tequila, orange juice, and lime; stir.
  2. Top with the soda.
  3. Slowly pour the Cran-Juniper Grenadine down the inside of the glass, it will sink and bloom upward like a sunrise. Garnish and serve with a straw.
● TonightYear-round

Cran-Juniper Spritz

bubbly & tart · low-proof · built in the glass · serves 1

The spritz is having its moment, and this one is ruby-red. Dry bubbles, soda, and Cran-Juniper Grenadine make a light, tart, gently floral drink for brunch in May or a party in December. A splash of gin is optional, the juniper in the syrup already winks at it.

Methodbuilt in the glassGlasslarge wine glass, over ice

Ingredients

  • 3 oz dry sparkling wine, chilled
  • 2 oz chilled soda water
  • 1/2 oz Cran-Juniper Grenadine
  • 1/2 oz gin (optional)
  • orange half-wheel and a rosemary sprig, for garnish

Steps

  1. Fill a wine glass with ice. Add the Cran-Juniper Grenadine and gin (if using).
  2. Pour in the sparkling wine, then the soda.
  3. Stir once, gently, and garnish with an orange half-wheel and rosemary.
● TonightZero-proofYear-round

Grown-Up Shirley

fruity & fizzy · zero-proof · nostalgic · serves 1

The Shirley Temple you remember, made with a grenadine that actually tastes like fruit. Half ginger ale, half soda keeps it bright instead of syrupy, and a real cocktail cherry is non-negotiable.

Methodbuilt in the glassGlasshighball, over ice

Ingredients

  • 1/2 oz Cran-Juniper Grenadine
  • 1/2 oz fresh lime juice
  • 2 oz ginger ale
  • 3 oz soda water
  • lime wheel and a good cocktail cherry, for garnish

Steps

  1. Fill a highball with ice and add the Cran-Juniper Grenadine and lime juice.
  2. Top with the ginger ale and soda water.
  3. Stir once and garnish with a lime wheel and cherry.
No-Sweat Swap: For the adults: 1 1/2 oz vodka or bourbon turns it into a Dirty Shirley.
●● This weekendYear-round

Ward Eight

classic whiskey sour · shaken · ruby-bright · serves 1

A Boston classic from the 1890s: rye, lemon, orange, and grenadine. With a real cran-pomegranate grenadine it finally tastes the way it was supposed to, tart, fruity, and rye-spicy.

MethodshakenGlasschilled coupe

Ingredients

  • 2 oz rye whiskey (or bourbon)
  • 3/4 oz fresh lemon juice
  • 1/2 oz fresh orange juice
  • 1/2 oz Cran-Juniper Grenadine
  • orange twist and a cocktail cherry, for garnish

Steps

  1. Add the whiskey, lemon, orange juice, and Cran-Juniper Grenadine to a shaker with ice.
  2. Shake until ice-cold (15 seconds).
  3. Double-strain into a chilled coupe and garnish.
●● This weekendWarm weather

Planter's Punch

tropical punch · shaken · built for a crowd · serves 1 (or 8)

Jamaica's great rum punch follows an old rhyme: one of sour, two of sweet, three of strong, four of weak. Cran-Juniper Grenadine brings the sweet and a gorgeous color; pineapple and orange bring the sunshine.

MethodshakenGlasshighball, crushed ice

Ingredients

  • 2 oz Jamaican or aged rum
  • 1 oz pineapple juice
  • 1 oz fresh orange juice
  • 3/4 oz fresh lime juice
  • 1/2 oz Cran-Juniper Grenadine
  • 2 dashes aromatic bitters
  • freshly grated nutmeg, orange wheel, and mint, for garnish

Steps

  1. Shake everything except the garnish with ice until ice-cold (15 seconds).
  2. Strain into a highball packed with crushed ice.
  3. Grate nutmeg over the top and garnish with an orange wheel and mint.
No-Sweat Swap: Party pitcher (8 drinks): 2 cups rum, 1 cup each pineapple and orange juice, 3/4 cup lime, 1/2 cup Cran-Juniper Grenadine, 16 dashes bitters, plus 1 1/2 cups cold water in place of shaking. Chill well and pour over ice.
●●● Show-offYear-round

Rose-Gold Milk Punch

crystal-clear · make-ahead · bartender's secret · makes 8–9

The most jaw-dropping trick in cocktails: pour a pink gin punch into milk, let it curdle, strain it, and it comes out crystal-clear, silky, and softly tart. It sounds strange and tastes like velvet. Make it a day ahead and pour from the fridge all weekend.

Methodmilk-clarified, made aheadGlassrocks glass, over a large ice cube

Ingredients

  • 10 oz London dry gin
  • 4 oz fresh lemon juice
  • 3 oz Cran-Juniper Grenadine
  • 6 oz strong black tea, cooled
  • 6 oz whole milk (must be whole)
  • lemon twists, for garnish

Steps

  1. In a pitcher, stir together the gin, lemon juice, Cran-Juniper Grenadine, and tea.
  2. Pour the milk into a separate large bowl. Slowly pour the punch INTO the milk (not the other way around) and stir once, gently. It will curdle, that's the magic.
  3. Let it rest, undisturbed, for 30 minutes.
  4. Set a coffee filter in a strainer over a clean container and ladle the mixture in slowly. Pour the first cloudy cup back through the filter; after that it runs clear. Be patient, this can take an hour.
  5. Bottle and refrigerate. Serve 3 oz over a large cube with a lemon twist. Keeps at least a week sealed in the fridge.
No-Sweat Swap: Prefer brown spirits? Use 6 oz bourbon and 4 oz brandy in place of the gin.
●●● Show-offCold weather

Scarlet Sazerac

New Orleans classic · flamed absinthe rinse · stirred · serves 1

The Sazerac is New Orleans in a glass: rye, anise-y Peychaud's bitters, and an absinthe rinse. Here the rinse gets set alight to warm and perfume the glass, and Cran-Juniper Grenadine replaces the sugar cube, adding a ruby glow and a cranberry-rose twist to an American icon.

Methodflamed rinse, stirredGlasschilled heat-proof rocks glass, no ice

Ingredients

  • 1/4 tsp absinthe (or anise liqueur), for the rinse
  • 2 oz rye whiskey
  • 1/4 oz Cran-Juniper Grenadine
  • 3 dashes Peychaud's bitters (or other anise-forward bitters)
  • 1 dash aromatic bitters
  • lemon peel, for garnish

Steps

  1. Stir the rye, Cran-Juniper Grenadine, and both bitters with ice for 20–30 seconds; set aside.
  2. Add the absinthe to a heat-proof rocks glass and swirl to coat. Light it with a long lighter and let it burn for 3–5 seconds, then smother it by setting a saucer on top.
  3. Strain the stirred drink into the warmed glass (no ice).
  4. Express the lemon peel over the top and discard it, that's the tradition.
No-Sweat Swap: Skip the flame: just swirl the absinthe, pour out the excess, and strain the drink in. Still the classic.
Safety: Tie back hair and sleeves, clear the area of paper and towels, and work on a heat-proof surface. Never pour from a bottle toward a flame. Keep a lid or saucer nearby to smother flames. Let everything cool and make sure all flames are out before anyone takes a sip. Use a heat-proof glass and only 1/4 tsp absinthe.