An interesting thing happens when you start hosting events. The amounts of ingredients suddenly goes up. When we at Pittsburgh Cocktail Week planned and hosted the grand opening event at Maggie's Farm Rum I found myself making enough simple syrup and grenadine to outfit a brand new bar to make drinks for 4 hours for 30 people. (Note, this is much more of either than I make for home use.) The downside afterwards was having about 20 oz of fresh grenadine to hopefully use before it goes bad. Thus began my quest for grenadine heavy drinks, and there aren't a ton of them out there.