This week I bought my first bottle of grenadine. Do you remember where you were when you bought your first bottle of grenadine? Probably not. It’s a weird thing to remember. However, I remember it quite clearly because it was less than a week ago. I was in Hiller’s market, I stopped to get a little four pack of tiny champagne bottles, as is my usual to-do before a Champagne Wednesday, and the grenadine was right where I thought it would be, near the bitters and other cocktail accoutrements, in a tall dark bottle.
‘Now that is a bottle of tasty looking syrup,’ I said to myself. I may or may not have made a mental note to try it on pancakes sometime. It’s not important.
What is important is this: this week’s Champagne Wednesday cocktail is delicious. Tart, beautiful, tasty and you can get 3 servings out of a 187ml bottle of sparkling wine. I know this because I did. Aaaaand I drank all three. I was on my own! Josh was away at a gaming convention this week. And besides, they were only champagne flutes. And I drank them while making dinner, so it hardly even counts at all.
- 1/3 oz Grand Marnier
- 1/3 oz Campari bitters
- 1/4 oz Grenadine syrup
- 3 oz sparkling wine
- Ice cubes and cherries for garnish, if desired
- In a champagne glass, place a few fresh cherries and a couple small ice cubes. Pour in the Grand Marnier, bitters and Grenadine. Top it off with the sparkling wine and enjoy.
© Have Fork, Will Eat
Lemon curd has become my new it-dessert for spring, I think. It’s cheerful and luscious and sweet and tart and quick and easy. I like to eat it with a spoon and someday, I may even spread it on a scone or two but mostly, I like to eat it with a spoon, in front of the fridge. With the door open, of course. Because I’m classy like that. I like lemon curd so much that I started wondering what other kinds of fruit curds I could make. Lime was my first thought. My second thought was “spiked with rum.” But then I had what I consider to be a brilliant idea…pomegranate. It’s sweet, it’s healthy, it’s got a luscious red color. And I know from previous experiments in pomegranate that anything made out of it is delicious.
So I set about trying it out on Saturday morning. After a week away, it was a relief to be back in my own kitchen, puttering away. I debated whether to add another flavor in with the pomegranate in the curd. I didn’t want to do lemon–although I will try that next–because I didn’t want its flavor to overpower that of the pomegranate. I also didn’t want something super citrusy. I decided on vanilla, figuring it would make an elegant, rich companion and it did. Continue reading