2 spicy cocktails to celebrate the good weather

We present two recipes concocted by Season Suppers (aka Constance Dero), which combine summer cocktails and our exceptional spices straight from Cambodia!

Turmeric Petals’ London mule

INGREDIENTS

Turmeric syrup:

Water: 350ml
Sugar: 40g
Turmeric Petals: 1 tbsp

Cocktail:

Gin: 60ml
Turmeric syrup: 2 tsp
Lime juice: 1/2
Ginger ale: 120ml
Lime wheel
Turmeric Petals

DIRECTION

In a saucepan, bring all the syrup ingredients to boil on medium heat. Once the water is

simmering, increasing the heat to high and let the liquid reduce to a syrup, 5-10 minutes.

Remove from the heat and set aside. Add the gin and the turmeric syrup to a glass and stir to combine. Fill this same glass to the brim with ice, then add lime juice and ginger beer to the top. Stir to combine and give it a taste. Add more Turmeric syrup to your convenience. Garnish with a lime wheel and the remaining Turmeric Petals from the syrup.

Out of the “blues” cocktail

INGREDIENTS

Gin: 80ml
Red Grapefruit: 1
Fresh Rosemary: 1 sprig
Sugar syrup: 2 tsp
Tonic water
Butterfly Pea Flowers: 2
Water: 10cl
Ice Cubes

DIRECTION

Pour 20cl of boiling water on the Butterfly Pea Flowers and infuse it for a few minutes. Press the juice of one grapefruit. Crush some ice in a food processor. Pour the gin in a glass previously cooled down with some ice. Add the sugar syrup to the freshly pressed grapefruit juice. Stir with a spoon to mix well. Add some crushed ice until three-quarters of the glass. Pour in some tonic water. Remove the Butterfly Pea Flowers and fill them with the

infused blue water until the edge. If you don’t have cane sugar syrup, you can use regular cane sugar and mix it well with the grapefruit juice.