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Image / Editorial

VIDEO: Turn your kitchen into a cocktail bar with this easy recipe


by Megan Burns
29th Mar 2020
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There’s no need to miss out on your weekend cocktail treat with this simple yet delicious cocktail recipe, perfect for gin lovers. 


Living through these strange coronavirus times, our homes have had to suddenly serve many more functions than we’re used to. Gym, classroom, office — our day-to-day activities are now confined to our personal space in a way that they never have been before.

This includes our recreation time, and people have been quick to make the most of this, connecting with friends from the comfort of our sofas via Zoom, House Party and numerous other platforms that allow us to hang out without actually going out.

If you want to recreate your usual weekend socialising with friends, why not get making some cocktails at home? (With our early morning commutes gone, who even says you have to wait until the weekend?) We’ve dug up one of our go-to concoctions that we return to again and again for you to try.

While we usually only have time to make cocktails at home over the festive season, (hence the slightly Christmassy introduction to the recipe) now is the chance to start perfecting your bartender skills.

It’s also a great low-effort project, falling somewhere in the middle of the scale between launching straight from one season of Sex Education on Netflix into the next and deciding you’re going to learn how to make pasta from scratch. Why not share this recipe with a few friends, schedule a group call and let the fun begin.

Ingredients • 250ml grapefruit juice • 1 tbsp sumac • pomegranate molasses • 50ml of Gunpowder gin •150ml Poacher’s tonic • pomegranate seeds, for garnishing • green peppercorns, for garnishing • a sprig of rosemary, for garnishing

Recipe 1 Place a deep pan on a medium heat. 2 Pour in grapefruit juice, sumac, and pomegranate molasses and until it is nicely simmering. 3 Remove from the heat and allow to cool before bottling. Sumac syrup can be stored in an airtight container for up to five days. 4 In a large wine glass, pour in Gunpowder gin and 25ml of the sumac syrup and stir. 5 Add a good handful of ice to glass and pour over 150ml of Poacher’s tonic and stir. 6 Add pomegranate seeds, peppercorns and rosemary and serve.


Read more: My kitchen is tiny: these are the essentials I use (and what I wish I hadn’t bought)

Read more: Cabin Fever Cooking: the chefs who are showing us how to cook online during Covid-19

Read more: How to create a home office in a small space (and with limited levels of concentration)

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