Fruit and flowers are a lovely medley in craft cocktails, and this nectarine, pomegranate and raspberry melange features rose syrup, which offers a delectably welcome floral note to the cocktail. Enjoy this tangy and unique wedding beverage as a signature cocktail, or as a big batch of punch, decorated with live dendrobium orchids. (They're edible!)
- 1 Ripe Nectarine
- 1/4 c Fresh Raspberries
- 1/2 tsp. Sugar
- 1 Tbsp. Rose Flavored Syrup (available at beverage retailers)
- 1 Tbsp Fresh Pomegranate Seeds
- 1 1/2 oz. Gin
- Club Soda (to preference)
Slice the nectarine into thin wedges, reserving some for garnish.
Place raspberries and nectarine slices in a small bowl and mash with the back of a round spoon or muddler. Sprinkle the sugar over the top of the fruit and reserve.
Add ice to a martini shaker, followed by the gin.
Next, add the rose syrup. This adds a delicate flavor to the beverage, as well as a lovely color.
Shake the ingredients together and strain into a champagne glass.
Add club soda to taste, then top with a fruit garnish and a sprinkling of fresh pomegranate seeds. Serve chilled.
Be sure to see my full Moody Fall Masquerade Wedding, DIY Jewel Encrusted Candle Holders and Top Hat Floral Centerpiece.