Ingredients
- 50 ml or 1 2/3 fl ounce light rum
- 1 tsp or 3.75 ml grenadine
- 15ml or ½ fl ounce anisette
- 15ml or ½ fl ounce lemon Juice
- Lemon wedge, for garnishing (this is optional)
- ice cubes
Shanghai cocktail is a cool and interesting cocktail recipe. This sweet drink is popular in China and its surrounding regions. It is generally made by using a combination of dark rum, past is and grenadine and some other ingredients. Because dark rum has a sweeter and stronger taste, it perfectly suits the past is which is anise-flavored and has a dry taste.
The grenadine also complements the drink as it is non-alcoholic and adds a sweet and tart flavor to the cocktail. Grenadine also gives the Shanghai Cocktail that pink/reddish color that characterizes most cocktails. The drink is really perfect for everybody; the taste of the lemon juice that’s distinctively mouth-puckering sour will be tempered down and counteracted by some other sweets ingredients.Pack some Shanghai cocktail in a water bottle from Vaya and have on the go!
The Shanghai cocktail has many varieties. A common type of this drink is made using brandy, maraschino, bitters and Curacao.
This sweet and strong drink is usually served in a cocktail glass. Shanghai cocktail is traditionally inspired by some flavors of the Orient. Anybody can drink this sweet drink. There is no time you can’t down this cocktail, you can drink it in the morning, afternoon or late in the evening. Also, Shanghai cocktail can be drunk anywhere (it is however not advisable to drink at the office though). The little alcohol content it has means that pregnant woman and people with certain medical conditions should not gulp too much if this drink.
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How to make Shanghai Cocktail
Trivia The origin of the name of the ingredient –grenadine- is from “grenade” which is a French word. In French, grenade means pomegranate – “pomme” means apple while “granate” is the derived from the word for seeds in Italian language. Originally, Grenadine was prepared from sugar, water and pomegranate juice.
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