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Since its a Friday, I'll be Tivo'ing it. If anyone has any interest in seeing it, let me know. I think it would be interesting to see him actually mix cocktails.
I just watched it on YouTube it was great to see. Rasberry syrup? hmmm.
http://www.youtube.com/watch?v=hSFHrP92Jy4
Thats not the Conan appearance (I can't find that either) but its Wondrich making Blue Blazers from about 6 inches.
If someone does have the link to Conan, please post it. I fell asleep and forgot to TIVO it.
Click on Episodes, then Friday, January 11, then Chapter 4.
"You look like a pervert when you do that."
Odder than the use of Raspberry Syrup was the Dry Vermouth in the Clover Club. Which red syrup is used in cocktails tends to change with the decade or location. Grenadine, Raspberry Syrup, Red Currant Syrup, etc. I guess, if the bartenders were making it themselves, it might even be a seasonal thing.
But, Wondrich posted on DrinkBoy that the earliest recipe he's found for the Clover Club is the following from the 1909 Drinks--How to Mix and Serve, by Paul E. Lowe:
"Clover Club Cocktail
Yeah, that recipe threw me off when I saw him making it. It actually comes more closely to the September Morn recipe, with the substitution of gin for gold rum more 3:1 than equal parts. Oh yeah, & the proportions on his Clover Club seem off to me, or at least gave failed to work with my palate as I've tried it out with guests. On the subject of grenadine, & perhaps this should fall into a new thread, this is the challenge of the praxis side with these drinks. We've just seen the end of pomegranate season, & I'm unwilling to grab a bottle of POM for our purposes at Teardrop. Raspberry syrup, modified properly, comes close to duplicating the flavors, though proportions have to change; red currant syrup seems to deviate the most, but can be used. Most importantly, the question is, do we simply stop serving drinks calling for grenadine when not in season. This is more rhetorical than anything else, but feel free to add thoughts.
We actually use bottled pomegranate juice to make our grenadine because it's simple to use and of a consistent quality. As a result we make a product that is familiar to people, with more depth of color and flavor than the grenadine they've grown accustomed to.
I've tried making grenadine from fresh pomegranates, but was always disappointed with the pale, pink syrup I ended up with. I prefer the punch that I get from grenadine made from bottled pom juice, especially when I'm only using a half-teaspoon in a cocktail.
And as much as loathe the drink, I would feel kinda silly for not being able to make someone a Tequila Sunrise on a Friday night simply because pomegranates are out of season. If someone wants a twelve-dollar Patron Añejo Sunrise, by Jove I'm going to sell it to them.
Whore!
Hey, its $12 in the till. I'd make 'em one too.
Cold or hot method for making grenadine?
If using the hot method, don't bother with Pom. It's made from Pomegranate Concentrate so you're just paying them to bottle water for you.
Knudsen's "Just Pomegranate" is lots better anyway.
The other option is to buy Pomegranate Concentrate. You can often find it at Middle Eastern or gourmet shops where it is sometimes called Pomegranate Paste.
~Erik
We use a little heat to make a syrup using the Kudsen's and organic cane sugar, and hit the resulting mix with Middle-Eastern pomegranate molasses to add some more depth and tartness. It brings a certain je ne sais quoi to a Shirley Temple.
Regarding Grenadine, how do you feel about the Knudsen's Just Pomegranate?
I bought some to make more grenadine and we ended up drinking it before I got around to making Grenadine.
It is really tannic. I can hardly drink it without adding some sugar syrup and water. The fresh pomegranate juice I get at the farmers' market is usually a lot sweeter and fruitier.
I kind of like the character it brings to grenadine. Makes it seem less sweet. But it makes me wonder if Knudsen have a lot of the white pomegranate membranes and seeds going through their juicer.
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