Paloma Rose Sunrise
Gorgeously floral, sweet and tangy, this delicious rose cocktail is the epitome of pretty in pink!
It’s Friday, and while I never need an excuse to celebrate, tonight I am throwing a little farewell fiesta, before my newly minted hubby and I jet off to Mexico and Central America on honeymoon.
As you might have read in my other post I am completely obsessed with regional Mexican food. It’s not the easiest place to visit for a chef living all the way down in Southern Africa, so over the years I’ve amassed an impressive collection of Mexican cook books. Getting to spend 4 weeks eating my way around such a beautiful country is, quite literally, a dream come true. I think hubby is tired of hearing me game plan how I plan to get all the beautiful ceramics, mezcal and niche cooking ingredients back to South Africa (and past customs).
Follow our adventure on Instagram, where I will be posting daily stories eating myself silly on tacos, tortas and tamales.
The secret to a great fiesta is good food, plenty of booze and a relaxed and welcoming host. This leads me to my unbreakable rule for entertaining at home- plan ahead. Who wants to host a party and spend half the time in the kitchen? A stressed and sporadically absent host is sure to be a vibe killer.
Thus for the party tonight I will be whipping up my Loaded Vegan Nacho Cheez Dip and my newest creation, the Paloma Rose Sunrise. All the recipes contain less than 10 ingredients, come together quickly and can be made ahead to certain points. Stress free entertaining in the bag!
The Paloma Rose Sunrise is a reimagining of two classic tequila cocktails, a tequila sunrise and a Paloma, and paired with Leonista’s Blanco Mezcal in place of tequila. It’s bitter, sweet, floral and smoky in all of the best ways.
Top Tip: Dried rose buds or rose tea can be found at loads of specialty tea shops and online. Glam up your cocktail by freezing a couple of buds in ice trays for rose ice cubes.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I omit the alcohol?
The mezcal can be swapped for an alcohol free spirit, like Seedlip
Can I replace the rose syrup?
Rose syrup can be easily sourced online and in larger supermarkets. If you cant get hold of it, simply make a sugar syrup by heating 50g of water with 70g of white sugar until all the sugar has dissolved.
Add a few drops of red food colouring (for the “sunrise” effect) and 2 Tsp of rose water and mix to combine.
The quantities above can be doubled. Store your rose syrup in the fridge for 1-2 weeks