This gorgeous beverage just bubbles with elegance and fruity fun. The flowered ice cubes give it an extra charm, and any cocktail that shimmers with gold glitter sugar is surely the last word in glamour. Enjoy your plum and rose-water syrup cocktail on a warm night, or whenever you’re feeling fancy.
Recipe by Nomvuselelo Mncube
Plum and rose-water syrup cocktail
- Flowered ice cubes
- small handful pink rose petals
- small handful mixed fresh berries
Plum and rose-water syrup
- 1,5L (6 cups) water
- 250g sugar
- 2 plums, halved
- 15ml (1 tbsp) rose water
Gold glitter sugar
- 75g castor sugar
- 15ml (1 tbsp) edible gold glitter
- thinly sliced plums, to serve
- 1 bottle Champagne/MCC/sparkling wine, to top
For the ice cubes, divide the petals and berries among the wells of an ice tray. Fill with water and freeze overnight.
For the syrup, add the water, sugar and plums to a small pot over medium heat and stir until the sugar dissolves. Bring to a boil until the syrup thickens but is still of a pouring consistency, about 40 minutes. Remove from heat, remove the plums and stir in the rose water. Allow to cool.
For the sugar, mix the castor sugar and glitter together and set aside.
To assemble the cocktail, dip the rims of 10 champagne flutes or coupes in water and then in the gold glitter sugar. Pour in the syrup mixture. Add some ice cubes and fresh plum slices and top with Champagne, MCC or sparkling wine to serve.