Gin Lane 1751’s juniper and bitter infused pink gin is my favorite new fem addition to my cocktail cart. Smooth, fresh, and, well, pink, this gin is the bold hued base to my pomegranate and rose water French ’75. Garnished with fresh, sugar coated pomegranates and rose water infused simple syrup this is also my go to Valentine’s Day Party cocktail. After all, Pomegranates are an ancient Roman and Chinese symbol for fertility and love, plus they are today an always welcome #trendy super fruit that dresses up any old classic cocktail into something special. XOXOXO, Katie
- 1 part Gin Lane Pink 1751 (I usually do 1 ounce)
- 1/2 part freshly squeezed lemon juice
- 1/2 part rose simple syrup (recipe to follow)
- 3 parts champagne or prosecco
- 1 tsp. sugared pomegranate seeds, for garnish
- Lemon peel, for garnish
- Rose Water Simple Syrup:
- 2 parts sugar (I usually do 1/2 cup)
- 1 part water
- 2 tsp. rose water (found in the Asian or ethnic food section of your grocer)
Prep the Rose Water Simple Syrup and the Sugar Coated Pomegranates
- Make the rose water simple syrup: In a small sauce pan combine the water, rose water, and the sugar and heat over medium low heat until it thickens, about 10-12 minutes. Take off heat and allow to cool.
- Make the sugared pomegranate seeds. In a small bowl, combine 3 Tbsp. pomegranate with 1 Tbsp. sugar. Stir to coat. Freeze for 15 min. or until ready to make the cocktails.
When Ready to Serve the Cocktails:
- In a cocktail shaker, combine the gin, lemon juice, simple syrup, and ice. Shake for 15 seconds, until chilled.
- Pour into a champagne glass or coup.
- Fill the rest of the way with sparkling wine or champagne.
- Using a peeler, peel the lemons into long peels for garnish.
- Drop in a tsp. or so of the frozen and sugared pomegranate seeds.