Homemade Grenadine

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Quinine Tincture

• 6 grams powdered cinchona bark
• 150 ml Everclear

For the botanicals

• 20 grams citric acid
• 20 grams angelica root
• 30 grams orange peel, peeled with a vegetable peeler
• 30 grams lemon peel, peeled with a vegetable peeler
• 8 grams coriander seed
• 5 grams cardamom pods
• 5 grams juniper berries
• 400 grams sugar
• 500 ml water

Make the quinine tincture

1. Mix the cinchona powder with the Everclear, cover, and let sit overnight. Strain through a coffee filter fitted on your finest mesh strainer (or filter cone) into a container. It might take a while. Then strain again through a second coffee filter to really remove the fine particulate. 

Make the botanical syrup

1. Add all the ingredients to a medium saucepan. Heat over medium-high heat until it comes to a boil, reduce heat to low and simmer, covered, for 20 minutes. Strain through a mesh strainer and let cool. 
2. Measure out 45 ml (1 1/2 ounces) of the quinine tincture and mix into the cooled syrup. Keep the rest of the quinine tincture in an airtight container (the tincture will keep indefinitely). Store the syrup in an airtight container in the refrigerator. It should keep for at least 2 weeks.