Sunday Times

ROSY GIN COCK­TAIL

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Makes: 1

Rose pe­tal syrup:

250ml (1 cup) wa­ter

200g (1 cup) white sugar

4-6 rinsed, or­ganic sin­gle-colour roses

Cock­tail:

30ml (2 tbsp) gin

10ml (2 tsp) rose pe­tal syrup

60ml (1/4 cup) tonic wa­ter

125ml (1/2 cup) soda wa­ter

1 small strip or­ange zest

Heat the wa­ter, sugar and roses in a saucepan, and stir to dis­solve the sugar then bring to the boil and sim­mer for 2 min­utes. Al­low mix­ture to cool. The longer you leave the petals in the syrup, the more in­tense the flavour will be.

Taste and check the flavour, and, when you’re sat­is­fied, strain the syrup into a jar and re­frig­er­ate for up to one week — sav­ing for more rosy gin cock­tails. To make the cock­tail, pour the gin and syrup into a high­ball glass. Add a few ice cubes and top up with the tonic and soda wa­ter. Gen­tly squeeze the zest oil into the glass, then drop in the or­ange zest it­self.

Mock­tail: Omit the gin and tonic, in­crease the rose pe­tal syrup to 15ml (1 tbsp) and the soda wa­ter to 180ml (3/4 cup).

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