Blue Water Cafe’s Bar Manager Luke McInnes
A fabulous cocktail is magical. It can make time stop, erase the day’s worries and whisk you into a celebratory moment with your nearest and dearest. The Empire 75 just happens to be one of these cocktails. Plus, the extra step of creating your own syrup adds an artisanal touch that’s sure to impress!
PEACH ROIBOOS TEA SYRUP
- 1 cup sugar
- 1 cup water
- 3 tbsp loose peach Rooibos tea
Heat sugar and water in a saucepan until sugar is dissolved. Add peach Rooibos tea, remove from heat, and allow to cool. Strain syrup and store in a glass bottle or jar.
Makes one serving
- 1 oz gin
- .5 oz fresh lemon juice
- .5 oz peach Rooibos tea syrup
- Dry sparkling wine or champagne to top
- Lemon peel for garnish
Shake gin, lemon juice and syrup with ice. Fine strain into a coup or flute. Top with sparkling wine or champagne and garnish with a lemon peel.