-Issued October 5, 1869
Improved Sirup for Flavoring beverages
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Inventor Victor Rillet of Hoboken, New Jersey brings us his formulation for Grenadine.
Derived from the french word "grenade", meaning pomegranate, Grenadine is a bright red syrup made of sugar and fruit juice used in a variety of cocktails. According to the FDA, grenadine was originally was prepared from pomegranate juice and sugar, but for many years the name has been loosely applied to syrups and beverages consisting of other fruit juices and sugar syrup. The characteristic flavor will depend on the fruits being used but should ideally be pomegranate or black currant.
Inventor Rillet uses the traditional pomegranate as his base. He then clarifies the juice with a mixture of "glue and the white of eggs." My guess is that the density of the glue and egg whites, combined with their inherent stickiness acts to agglomerate any solids which may have pressed through with the juice.
After adding sugar, Rillet adds alcohol, vanilla extract and cochineal - a red dye derived from an insect which lives on a particular type of host cactus.
And on that note....The entire patent and some cocktail thoughts after the jump
Not a lot of inspiration to be found in bug-infusions, but the incorporation of vanilla is an interesting twist.
I'd be curious to incorporate some vanilla flavor into a Pink Lady, or something similar, where the extra flavor would really stand out. Or maybe a vanilla infused tequila could be used to create a sort of "Creamsicle" Tequila Sunrise. Riazul, which is already full of vanilla notes, would be particulalrly nice for this.
Just leave out the bugs.
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