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Mar 5, 2014 05:55 PM

Jack Rudy Grenadine

Just saw this at Total Wine as a high end grenadine

wondered if anyone had tried it or was familiar with the brand - the ingredients look right

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  1. It sounds like it could be good. But grenadine is so easy to make at home, and so cheap to make, why bother buying it?

    11 Replies
    1. re: JMF

      Was more curious if I needed some in a pinch or felt lazy if it was worth it - the ingredient list seemed proper

      Also not sure how to preserve homemade

      I use so little at a time

      1. re: Dapuma

        1 oz of 80-100 proof vodka to every 15 oz syrup (1:1) works quite well at preserving things, especially if you store things in the fridge and don't leave bottles open for spore/microbes to fall in. The 1 oz can be put into the bottle and mixed around to sterilize things before you add the syrup. I do this with all house-made syrups at home as well as ones that I have bought in stores (like BG Reynold's Orgeat).

        This approach isn't acceptable if you'll be using the syrup for kids or alcohol abstainers.


        1. re: yarm

          "This approach isn't acceptable if you'll be using the syrup for kids"

          It's probably not the best idea for kids if you're serving drinks in a restaurant, but at home I personally wouldn't think twice about it. An ounce of that syrup will contain 1/16 of an ounce of vodka -- the same as about 3 dashes of bitters. I think my kids will consume more alcohol if they drink a vanilla milkshake made with an extra-large splash of extract.

          That said, I would definitely ask permission before serving the same to someone else's kids. Always good to be careful about those kinds of things.

          1. re: davis_sq_pro

            The recipe I use to make grenadine stays good chilled for more than a month, and at room temp. for a week. No alcohol, no cooking.

          2. re: yarm

            I don't know of any evidence that such an incredibly low concentration of alcohol would retard microbial growth.

            1. re: cacio e pepe

              1 oz 80 proof + 15 oz syrup = 5% ABV

              This is enough to retard bacterial growth. It will not stop molds and the like. It has been hypothesized that yeast produce alcohol to poison away or compete better with bacteria for the same food sources.

              Camper English did a short study on it: http://www.alcademics.com/2009/08/sim...

              1. re: yarm

                I haven't read Camper's article you link to, but alcohol enhances the effectiveness of other antimicrobial substances, so you have a synergy of the abv., brix, and pH.

                1. re: JMF

                  I just want to add that certain molds can grow in even 40% alcohol...

                2. re: yarm

                  I don't want to argue with one of my favorite authors, but . . . :)

                  I think your math should be 2.5% ABV. My basic contention is that adding a glug of vodka to syrups, vermouths, etc., is mainly an exercise in futility. I don't think it extends shelf life in any meaningful way. Especially considering that it's yeasts and molds that usually cause syrups to go bad in the first place, not so much bacteria.

                  I'm with JMF here in practice. I don't make too much at a time and the high sugar content + refrigeration retards growth enough for me to finish up most syrups before they turn.

                  1. re: cacio e pepe

                    My bad on the math. 5 proof.

                    It is in conjunction with the osmotic inhibition of the sugar.

                    It's not just my experience, but plenty of others have written about it. I have had several BG Reynolds syrups go off, but once I've added alcohol to them, I have yet to have any go off. Same with my home made syrups (nothing seems to effect my shrubs so I have never bothered). With the house made, it also helps that I add the alcohol first to the bottle and shake it around to sterilize it and the cap.

        2. Must admit my initial reaction was WTF, before realizing my brain had made the "b for d" switch.