(Designed and shot by the Culinary Cartel)
• 20ml Rose Syrup*
• 50 ml Blanco
• 150ml grapefruit juice (fresh squeezed is best)
• 70ml soda water
• Loads of ice
*we used Spice Mecca Rose Syrup which can be found at most super markets or bottle stores but you can also make your own. The Spice Mecca brand is electric pink and will help achieve the “sunrise” cocktail effect. If you get another brand or make your own, stir a bit of colouring into the syrup. Adjust the rose syrup to your liking as sugar content will vary from brand to brand.
This drink wouldPour the rose syrup and Blanco into a glass and stir until combined. Fill the glass with ice. Next hold a teaspoon over the glass (the rounded side facing straight up) and slowly pour in the grapefruit juice over the teaspoon and into the glass, until the glass is 3/4 full. The teaspoon will help gently distribute the juice and keep the cocktail in distinct layers. Repeat the teaspoon action and top up the cocktail with soda. Serve immediately with a paper straw, and instruct guests to give everything a stir once they have admired the hues of pink. pair perfectly with my Vegan Nacho Cheez Dip, and a couple of nachos
If you want to make elements of this ahead double or triple the recipe as needed. Mix the rose syrup with the Blanco and set aside in the fridge, along with your grapefruit juice. Once you are ready to serve all you will need to do is assemble the cocktails – easy peasy!
Meaning “white” in Spanish, this one is smooth and smokey. It is an un-aged variant in the pride characterized by the smooth but distinctly smokey flavour and is the closest adaptation to an authentic Mezcal.