It is twinkly season. To mark it, I wanted a drink that shimmered even more than the McCallisters’ house in Home Alone, which led me to the inevitability of a sugar-frosted glass, its rim swept with cut lime and decadently rolled in a plate of golden caster. But what of the glass’s contents?
In cookery, the word “jewelled” denotes the presence – among other ingredients – of pomegranate, with its glistening gemstone seeds that catch the light like edible rubies. Right now is their season, so it stood to reason that my twinkly drink would feature this precious fruit, which always brings a welcome burst of colour to – at Christmas – an otherwise quite beige table.
I went for a gimlet because, with its gin and lime base, it is a cocktail that welcomes sweet and sour, a characteristic that pomegranate molasses and maple syrup deliver in abundance. Served in a fluted glass by candlelight, it brings all the twinkle I craved.
THE RECIPE
Half an hour before making, put the gin and a Nick and Nora glass into the freezer.
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Makes 1
dry gin 45ml
maple syrup 1 tsp
pomegranate juice 45ml
pomegranate molasses ½ tsp
lime 1
caster sugar for the glass rim
ice a large cube for the shaker
Using a peeler, cut a long twist of lime skin from the fruit and set aside. Add the gin, syrup, pomegranate juice and molasses to a cocktail shaker, then halve the lime and squeeze in its juice.
Take your glass from the freezer and sweep its outer rim with the inside of one of the spent lime halves. Pour 1 tbsp of caster sugar on to a small plate and roll the glass rim in it, so little jewels of sugar stick to it.
Place a large cube of ice in the cocktail shaker, stir for 30 seconds, then strain the drink into your glass. Add the lime twist and serve.
Styling by Rebecca Rauter