Shirley Tonic

Name: Spiced Pomegranate Tonic
Yield: 10–12 servings
Ingredients: 3 (3”) cinnamon sticks; 1 (4”) piece ginger, thinly sliced lengthwise; 10 whole cloves; 6 cups pomegranate juice; ⅓ cup sugar; Club soda and lemon twists (for serving)

By Anna Stockwell and Sohla El-Waylly

January 1, 2020

highball glass with grenadine tonic and a lemon twist next to a small pitcher of grenadine

Photo by Alex Lau, Prop Styling by Sophie Strangio, Food Styling by Pearl Jones

A holiday-spiced grenadine syrup, club soda, and a twist is a grown-up Shirley Temple we can all enjoy. For the adults who want to imbibe, a splash of Scotch fits just right.

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Cooks' Note

Want to spike it? Add 1 oz. Scotch to each serving and stir to combine.

Recipe information

Yield
10–12 servings

Ingredients

3 (3”) cinnamon sticks

1 (4”) piece ginger, thinly sliced lengthwise

10 whole cloves

6 cups pomegranate juice

⅓ cup sugar

Club soda and lemon twists (for serving)

Preparation

Step 1
Bring cinnamon sticks, ginger, cloves, pomegranate juice, and sugar to a boil in a medium saucepan. Cook until reduced to 1½ cups, about 40 minutes. Strain syrup through a fine-mesh sieve into a heatproof measuring glass; discard solids. Let cool.
Step 2
To serve, pour 1 oz. pomegranate syrup into a tall ice-filled glass. Top off with club soda and stir to combine; garnish with a lemon twist.
Step 3
Do Ahead: Syrup can be made 10 days in ahead. Chill in an airtight container.