There’s a lot to be said for the visual appeal.. I have been using a measure of red food coloring to “punch up” the Lakewood grenadine concoction.. It’s a little on the brown side.. I’d actually love to see my Scofflaw variation with a rosier profile! (ha)

mick

Full Disclosure: POM sent me some of their juice to try.
Second Full Disclosure: I really need to find something other than grenadine to make with it so I can give it a full post.
That said, I’m making my grenadine with POM, rather than Lakewood now. It is richer, darker, and more concentrated in flavor than the Lakewood. I thought that this was due to POM being reconstituted at a concentrated level but this is not the case.
The resulting grenadine is more flavorful, and much more visually appealing.

http://www.google.com/coop/cse?cx=014279953253205841049:rufzj9claos

Enjoyed your pomegranate runthrough.. I wanted to echo your comment about Lakewood.. A few months ago, when I first started making my own Grenadine, I encountered quite the self-education (one of my favorite parts of cocktailing), looking for “the best pomegranate juice” (excluding, I must admit, hand-squeezed). My surprise was that Lakewood was the ONLY one that I could find that claimed to be “not-from-concentrate.” Including POM. For less money. So I’ve used it exclusively. But I’m preparing to try something new as my current stock of Grenadine runs down..

So my question to you then, is what’s your opinion (months later now) of POM vs. Lakewood?

Cheers,

Mick

Me, I like the pulp, but I like drinks I can chew, too.