I feel like a completely different person since I started working full time freelance. I feel so lucky to be able to do what I love. Of course running my own business is brand new to me and fraught with all kinds of new challenges. I'm learning every single day. But the thing I love the most is setting my own schedule. Taking my laptop to work from anywhere and being able to sneak out for a short break at the beach in the afternoon when the mood strikes on a sunny day (!)
For the first time in a long time I feel like I'm actually getting to enjoy summer. And after a dip at the beach and a walk back up the hill, you need a refreshing sunset drink. Or perhaps you're looking for a Christmas or New Years Eve party starter? This second instalment in my Thursday Tipples series fits the bill perfectly.
I was a sort of late bloomer and only discovered gin last year. This resulted in a summer of gin where I drank quite a lot of G&T's. This year I'm branching out to try gin (my pick is Hendricks, I love it) with some of my favourite flavours like fresh pomegranate and mint. I'm a little embarrassed to admit that this is only the second time I've used my cocktail shaker in the five or so years since I bought it, but I think that will all change over the next few months.
This drink is super refreshing and perfect on a sunny day. Tall, cold, a little bit tart from the pomegranate and lime, a little bit sweet, and looking very Christmassy too. It's easy to make, and definitely adaptable to use your favourite flavours. Enjoy!
What's your favourite summer drink? Tell me in the comments below!
Pomegranate Gin Smash
- Handful of pomegranate seeds, plus extra for garnish
- 1/3 lime, cut into wedges
- 5 or 6 mint leaves, plus an extra sprig for garnish
- 45ml Hendricks gin (or use your favourite)
- 15-20ml sugar syrup (depending on your taste)*
- Ice cubes and crushed ice
Fill a glass with crushed ice. Place a handful of pomegranate seeds, lime, mint leaves and sugar syrup into the glass of a cocktail shaker and muddle. Add gin and ice cubes and shake hard, until the shaker is too cold to touch.
Double strain over crushed ice and garnish with extra pomegranate seeds and a mint sprig.
*To make sugar syrup, dissolve sugar in an equal amount of boiling water and allow cool. Stores indefinitely in the fridge.