Have You Never Been Pomelo
This pomelo cocktail blends gin, Ventura Spirits Amaro Angeleno, and fresh pomelo juice for a sweet-tart drink with a zesty candied garnish. A refreshing alternative to the classic mimosa, it’s perfect for brunch or toasting good luck during Lunar New Year.
Equipment
- Coupe glasses
Ingredients
- 3 ounces gin, a London Dry—Ford’s recommended
- 1½ ounces Ventura Spirits Amaro Angeleno
- 2 ounces pomelo juice, fresh
- ½ ounce pomelo simple syrup
- 2 candied pomelo strips
Pomelo Simple Syrup and Candied Strips
- 1 cup water
- 1 cup granulated sugar, plus additional for strip-rolling
- Pomelo peel, as many thin strips from the peel of a pomelo you care to peel and cut
Instructions
- Shake all ingredients in a shaker with ice until well chilled. Strain into a coupe. Garnish with candied pomelo strip.
For the Pomelo Simple Syrup and Candied Strips
- Combine water in sugar in a small saucepan and bring to a boil. Set to simmer and add the pomelo strips. Simmer for 5 minutes. Take off the heat. Once cool, you can pour off and bottle the simple syrup. Refrigerated, it will last for weeks.
- Let the strips dry slightly. Then in a shallow bowl with a few tablespoons of sugar, gently roll the strips around so they get more sugar-coated. Use as much sugar as you want—these can be as sweet as you’d like. (I’d advise starting with just 3–4 tablespoons of sugar to start.)
- Spread out the sugared strips on a silicon mat or parchment paper to dry. Once dry, keep in a plastic bag or glass container. These will last for weeks stored in a cool, dry place. Assuming you don’t eat them all as candy even when you’re not making a cocktail.
Nutrition
Calories: 198kcal | Carbohydrates: 17g | Protein: 0.2g | Fat: 0.03g | Sodium: 10mg | Potassium: 54mg | Fiber: 0.1g | Sugar: 16g | Vitamin A: 3IU | Vitamin C: 8mg | Calcium: 4mg | Iron: 0.4mg