COOL CON­STANCE

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

½ a cu­cum­ber 1 sprig of fresh co­rian­der 200ml (7fl oz) ap­ple juice 3tbsp rose wa­ter (from supermarkets or see tip, far left) 75ml (2½fl oz) good-qual­ity gin

For the rose sugar salt

1tbsp dried rose petals (see tip, far left) 1tsp sea salt 4tbsp gran­u­lated sugar First make your rose sugar salt by bash­ing the rose petals, salt and sugar with a pes­tle and mor­tar un­til you have a fairly fine con­sis­tency. Pour into a shal­low bowl and set aside. Blitz the cu­cum­ber in a blender with the co­rian­der and ap­ple juice, then strain through a sieve to get the juice.

Pour the rose wa­ter into a shal­low bowl, dip the rims of 2 high­ball glasses into it, then dip them into the rose sugar salt. Fill the glasses with ice. Quickly pour the cu­cum­ber juice into a cock­tail shaker with the gin, a pinch of rose sugar salt and ice and shake for 10 sec­onds. Strain into the glasses and serve.

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