A Classic Mai Tai with Homemade Grenadine

During the frigid, dark days of January, when the snow crunches underfoot and the sun is only momentarily seen, it is important to take refuge in the warmth of a good cocktail…and if it's tropical in nature, then the rejuvenating effects will be felt tenfold. I think it safe to say that a classic Mai Tai fits the bill nicely. The lime, copious spirits and subtle sweetness make for a refreshing and dangerous concoction. The Chef found that the marriage of sipping Mai Tai's and Herb Alpert typed into Pandora Radio quite the match. Fair warning, one cocktail will feel like three, so if you decide to indulge in two, say good night.

For one large cocktail:

-2 ounces dark rum
-2 ounces light rum
-1 ounce triple sec
-The juice squeezed from half a lime
-2 drops almond extract or, if you have Orgeat Syrup use a teaspoon or so of that
-3 teaspoons grenadine* or to taste

Shake well in a cocktail shaker filled with a few ice cubes. Pour over a hurricane glass filled with ice and garnish with a lime slice, a maraschino cherry and an umbrella.

*They don’t call me A Crafty Lass for nothing, so of course, I encourage you to make your own homemade grenadine because it’s easy, delicious, and doesn’t have any evil high fructose corn syrup in it like almost all brands do these days. Real grenadine is made from pomegranate juice. Luckily for us modern folks, a little product called POM exists that makes it a lot easier to have the juice right at our fingertips.

In a saucepan, combine one cup of sugar and one cup of pure pomegranate juice (such as POM). Bring it to a boil, stirring constantly until the sugar dissolves. Simmer until it is reduced by half, stirring occasionally. This makes about a cup of grenadine that should be stored in the fridge in a covered jar or bottle and will keep for a month or so. Take it out periodically, make yourself a Shirley Temple, a Cherry Coke, or a Tequila sunrise.