In The Bar

The Sunset Kiss

By Maren Swanson

Watching the sunset is one of the most visually stunning occurrences I have ever witnessed; each one is different, and the moment the pinkish-purple-orangey-yellow colors “kiss” together in the sky, I start to tingle all over. I thought, what if I could turn that experience into a cocktail? Well, I went for it, and created The Sunset Kiss!

Pomegranates are one my favorite fruits and ingredients to use when I’m cooking or cocktailing; they’re packed with antioxidants, bright with flavor and have a beautiful hue – a perfect candidate for this cocktail. I also added Bundarburg Diet Ginger Beer to give this drink that tingle tease for your taste buds without the calorie guilt. Harmoniously mix with vodka, citrus and clove simple syrup, you’ve got a new drink make-out partner that will make you blush!

The clove simple syrup adds a subtle depth of flavor and it’s super easy to make. So, what are you waiting for? Grab your cocktail shaker, a date and set your clock for the sunset hour…

If you love the Moscow Mule, then it’s time to turn your attention to this summer-inspired ginger beer-topped Sunset Kiss.

Maren Swanson lives in Los Angeles and is the founder of Love Happy Hour.

Sunset Kiss

Ingredients
2 oz vodka
1 oz pomegranate juice
¾ oz fresh squeezed orange juice
¾ oz fresh squeezed lemon juice
½ oz clove simple syrup
1/8 oz grated ginger (fresh or jarred)
2 – 3 oz diet (or regular) ginger beer
ice

Instructions
Make clove simple syrup (Below).
Layer ingredients in a cocktail shaker with ice (except ginger beer). Secure shaker top and shake until tin turns frosty cold. Strain cocktail into a glass with fresh ice. Top with ginger beer. Place a swizzle spoon into your drink and use both hands to swizzle the flavors together. If you don’t have a swizzle spoon, use a cocktail stirrer. Garnish with fresh mint and/or candied ginger.

Clove simple syrup:
Bring a ½ cup of water, 6 cloves, and a ½ cup of sugar to a boil and stir until sugar dissolves. Remove from heat. Refrigerate for up to a week in an airtight container (I leave 3 cloves inside to intensify the clove flavor overnight).

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