Makes 2
INGREDIENTS
½ cup sugar
Âź cup water
Zest and juice of 2 naartjies
1 tsp ground turmeric
1 plum, sliced into thin wedges
100ml Bombay Sapphire Dry Gin
Juice of 2 lemons (50ml)
200ml soda water
METHOD
1. Place the sugar and water in a small pot over a medium heat and stir to dissolve the sugar.
2. Place the naartjie zest and juice in the sugar syrup and bring to a simmer, stirring continuously until slightly thick and syrupy.
3. Remove from the heat and allow to cool completely, about 30 minutes.
4. Pour the syrup through a strainer and stir through the turmeric. *Chefâs Tip: Sugar syrup can be stored in an airtight container in the fridge for up to 2 weeks.
5. Pour 25ml of the coloured, flavoured syrup into the bottom of each of the 2 glasses then top with 3 blocks of ice.
6. Place 2-3 thin plum wedges into each glass.
7. Combine the Bombay Sapphire Dry Gin, lemon juice and a handful of ice in a cocktail shaker (or jar) and shake. Strain mixture gently over the ice and syrup and top each glass with soda water.
8. Garnish the cocktails with a lemon peel and watch the colours infuse and ENJOY!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! đ
