The Hot List: Pomegranate Concoctions

There are few fruits with such storied histories as the pomegranate. We’re talking about central roles in famous Greek myths and several Bible mentions. But sadly today, it’s often treated as merely an exotic delicacy.

In fact, the pomegranate’s deliciously tart flavor is perfect for cocktails in the fall, which is coincidentally its peak season. And it pairs with many different types of liquor, from gin and Champagne in the Cerise Light to aged rum in the Reserve Luxury Daiquiri. There’s even Pama Pomegranate Liqueur, which you can sample with bourbon in the Forbidden Sour.

We also like to infuse vodka with fresh pomegranate. Just combine the arils and spirit for a week in a closed container, then strain, and the concoction is ready to use in drinks, such as the sweet-and-spicy Moroccopolitan.

But we couldn’t write a story about pomegranates and not bring up grenadine. While much of what you get now is full of corn syrup and food coloring, the cordial was originally made with pomegranate juice. We got star Portland, Ore., bartender Jeffrey Morgenthaler to share with us his tasty and simple version. Try it in the tropical Batida Rosa, which he serves at his establishment, Clyde Common, or enjoy it with a bit of your favorite alcohol. You just may be inspired to create your own myth…


Contributed by Jeffrey Morgenthaler


  • 2 Large pomegranates (or 2 cups pomegranate juice)
  • 2 cups Sugar
  • 2 oz Pomegranate molasses
  • 1 tsp Orange blossom water
  • 1 oz Vodka (optional)

Cut the pomegranates in half and juice using a citrus press. (You should get about 2 cups of juice.) Pour the juice into a large glass measuring cup or other microwave-safe container and microwave at full power until warm, about 1 to 2 minutes. Add the sugar and stir until it dissolves completely. Add the remaining ingredients and stir to combine. Let cool and bottle as desired.

Note: The vodka acts as a preservative, so include it if you do not plan on using up the Grenadine within a month.

Batida Rosa

Contributed by Jeffrey Morgenthaler


  • 2 oz Cachaça
  • 1 oz Pineapple juice
  • .5 oz Lemon juice
  • .5 oz Grenadine
  • 1 oz Club soda

Garnish: Orange peel

Glass: Wine

Add all the ingredients except the club soda to a shaker and fill with ice. Shake, and strain into a wine glass filled with fresh ice. Top with the club soda and garnish with an orange peel.

More Great Food & Drink Stories from Across the Web


  1. Batida’s normally have sweetened condensed milk in them don’t they? Never seen one with soda. Batida does mean like “Shaken” or “milkshake” if I’m not mistaken.

    Still I do love Pomegranates! And a Pomegranate Batida might be nice.

    • We reached out to Jeffrey Morgenthaler, and he said that fresh-fruit Batidas of many kinds are sold everywhere along Brazil’s beaches. Some recipes call for coconut milk or sweetened condensed milk, but others don’t. The word “batida” means “shake” in Portuguese, but in the sense of a shaken cocktail, not a milkshake. Hope you enjoy Jeffrey’s version of the classic!

  2. I’d love to try his Grenadine recipe–I’ve been looking for one–but even if I can find pomegranate molasses, where do I get orange blossom water?

Speak Your Mind

leaderboard bottom