It’s really autumn here in Sydney (the clocks went back last night) but it’s still summer weather, with blues skies and temperatures in the high 20s Celsius. And I did take this photo in summer (November) and meant to post it, but at the last minute I spotted the reflection of the ceiling fan in the glass. I kept thinking I’d take another shot, but never did, and I can’t very well wait until the cocktail needs renaming “Winter of 2018”.
To make the cocktail:
- put 1.5 oz gin (or vodka if you prefer, but the taste will be very different), 1 to 2 tsps of triple sec, a big squeeze of lime and a scant tsp of homemade pomegranate syrup* in a cocktail shaker
- add ice and shake vigorously
- pour into a chilled glass
- gently drizzle one-quarter to one-half of a teaspoon of rose syrup over the top (if you’re the type of person who has a drinks atomiser, this would be an ideal use — you want that lovely rose fragrance)
- if you have access to organic non-pesticide-sprayed roses, float a petal or two on the surface
*I say “homemade pomegranate syrup” because if you make it yourself you have control over the sugar. Commercial syrups (such as grenadine, which ostensibly is pomegranate syrup) have masses of sugar. My syrup has about one-quarter the amount recommended in the recipe, giving a light syrup bursting with pomegranate flavour. It is possible to make your own rose syrup, but that’s just way too much effort for me!
I also created a “Summer of 2016” cocktail. Not sure what happened in 2017!