I’m not a huge fan of sugary drinks, preferring a dry Martini over most things. But I know that most people love a sweet concoction. This recipe is a great balance between both tastes and ultra low maintenance, using only three ingredients. I named it ‘watercolour’ because of the pastel hues from the ice that mimic my paint palette. As we venture into spring, this is a bright and fruity tipple to look forward to at the end of the day.
Making the watercolour ice
Ice is simple enough to make but the key here is to get it the right colours. I highly recommend edible flowers, which are available at most specialist food shops like Selfridges. They are also available at Fine Food specialist (around £6) an online shop with all kinds of pretty things you’d expect to see on a plate at a Michelin star restaurant. The colour of the petals seep into the water over time so let them sit for an hour before popping them in the freezer. Because the shades will mix, bear that in mind if you’re putting light coloured flowers in with deep violet ones that will overshadow it.
A cheaper option but with much less flair would be to use food colouring. The downside to this is that as the ice melts, instead of leaving a pretty flower, it’ll stain the colour of the drink.
Making the cocktail (serves two)
I’ve used very little Aperol, using the orange to give the tart rhubarb and fiery ginger a little sweetness. As pretty as the pink gin is, most of the time you won’t be able to see the colour so I wasn’t so concerned about keeping the same hue.
Check out this post for a summery, British-inspired cocktail recipe!