About a month ago, I was approached by the lovely folks at Making Magazine, who wanted a cocktail for their June issue.
Obviously, I was flattered and very excited. I was also absolutely terrified. I’ve designed drinks for bar menus and events. I make cocktails at home all the time. But the idea of sharing those drinks with, I don’t know, the entire readership of a national magazine? Wow.
After a lot of procrastinating and a bit of drinking (research, obviously!), this was the result – click for a larger version.
I love making simple syrups to use in drinks. Infusing spirits tends to give a better flavour, but it takes time. And if a syrup doesn’t turn out how you want it, you can chuck it out. With spirits, on the other hand…well, I have a half-bottle of a ginger-infused vodka that somehow tastes exactly like lime cordial. It’s done three house moves with me but I still can’t bring myself to throw it away.
With this recipe, you could swap the gin for vodka or the syrup for a fruit liqueur. I’m looking forward to having it drizzled with Rhuby, a rhubarb and vanilla liqueur I tried this week.
If you want to find the magazine (and I’d highly recommend it if you enjoy crafts – I had literally no idea there were so many things you could do with twine and tons of patience) it’s out now and it looks like this!