Photo by Alex Lau, food styling by Pearl Jones, prop styling by Sophie Strangio
A holiday-spiced grenadine syrup, club soda, and a twist is a grown-up Shirley Temple we can all enjoy. For the adults who want to imbibe, a splash of Scotch fits right.
Recipe information
Yield
10–12 servings
Ingredients
3
3" cinnamon sticks
1
4" piece ginger, thinly sliced lengthwise
10
whole cloves
6
cups pomegranate juice
⅓
cup sugar
12
oz. Scotch (optional)
Club soda and lemon twists (for serving)
Need to make a substitution?
Preparation
Step 1
Bring cinnamon sticks, ginger, cloves, pomegranate juice, and sugar to a boil in a medium saucepan. Cook until reduced to 1½ cups, about 40 minutes. Strain syrup through a fine-mesh sieve into a heatproof measuring glass; discard solids. Let cool.
Step 2
To serve, pour 1 oz. pomegranate syrup and 1 oz. Scotch, if using, into a tall ice-filled glass. Top off with club soda and stir to combine; garnish with a lemon twist.
Step 3
Do Ahead: Syrup can be made 10 days in ahead. Chill in an airtight container.