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★ New Years Eve Special [Pomegranate and Plum Cocktail] + 2017 Review ★

December 30, 2017

Wait … Its not NYE yet? Well close enough! If I didn’t get this tasty recipe up in time, there’d be no time for anyone at home to pick up the ingredients. Right?

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This post is a little two-in-one. First of all, I wanted to share a deliciously festive and celebratory fizz I threw together and will be sipping on tomorrow at the stroke of midnight. Secondly, I wanted to take a look back on 2017 as a year. What it has been like for me, how it has been living in London, what we have learned, and what 2018 could bring.

But first things first- grab that Prosecco. Its cocktail time! And I’m calling this one …

Rose Gold Rubies

… Because any name with the word “pomegranates” instantly had me giggling at one of my favourite podcast‘s iconic lines.

Rose Gold Rubies

A gorgeous pomegranate and plum fizz to celebrate New Year's Eve in style!

Servings 1 glass

Ingredients

For the Plum Syrup

  • 1 whole Plum Chopped with skin on for the red colour
  • 1 tbsp Caster Sugar
  • 100 ml Water
  • 1 drop Vanilla Extract

For the Cocktail

  • Prosecco Pick your favourite. Spend a little money on this, cheap stuff will ruin the taste. Avoid a super dry prosecco. If it says 'light and fruity' on the label its a winner.
  • 1 tbsp Pomegranate Juice
  • 1 whole Plum Chopped into slices
  • Pomegranate seeds
  • 2 cubes Ice

Instructions

  1. To create a plum syrup, combine all the ingredients in a pan. Remember, this makes enough for 1 generous glass - so if you want to make more, double, triple etc. quantities. Keep the pan on a medium heat and simmer for around 15 - 20 minutes. Once the plums are completely mushy and the colour is a nice red or pink (depending on your plums), strain through a muslin cloth or teabag and leave aside to cool.

  2. Note: You can cool this quickly by putting it in a shaker with ice, and shake for around 10 seconds and quickly strain.

  3. In a chilled glass, combine your plum syrup, a splash of pomegranate juice, two cubes of ice, fresh pomegranate seeds and sliced plum. Stir a little, then top up with prosecco.

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 Slightly Longer Version of the Recipe

Or an excuse to post more photos … You decide!

This recipe is sparkling, fruity and refreshing. A delicious way to wave goodbye to the old year, and welcome in the new! It uses two key flavours of plums and pomegranates. Whilst only one of those fruits are in season right now, they both have a delicious tartness from the naturally found malic acid in the plums (I clearly did a lot of acid-in-cocktails research this week), and a complimentary sweetness. With a well chosen prosecco (my advice, is pick your favourite but make sure its not too dry), this is a charming drink for any occasion. Make the plum syrup ahead for an easy party drink too.

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Step One – – –

You need to first make the plum infusion syrup. Like mentioned, you can make this ahead and when stored in sterilised jars keeps for ages. I actually adapted the recipe from Full of Days for Plum Syrup, I love their recipe! Great on desserts. I made a few adjustments however … Namely removed the lemon juice (the role lemon plays in most preserves is to make it last longer, not necessary here as I drunk it instantly!), and reduced the cooking time significantly as the colour and flavour is recreated perfectly in only 20 minutes. Feel free to follow Kelsey’s recipe exactly for a thicker and more versatile syrup however, you’ll not regret it!

To make my infusion syrup, combine 100ml of water, 1 tbsp of sugar, one whole plum (sliced and as much skin as possible kept on for that rich red colour), and a 1/2 drop of vanilla extract in a pan. This makes enough syrup for only one cocktail, but this recipe is easily doubled, and tripled and quadrupled then stored for later! Bring to the boil, then let it simmer for 15-20 minutes, stirring occasionally until your plums are mushy and its got a great pinky/red colour.

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Next, strain through a muslin cloth. Since I made such a small quantity, I did mine through an empty tea bag and then left it to cool.

Step Two – – –

In a chilled glass add your (now cooled naturally or shaken through with ice) plum infusion with two ice cubs, a splash of pomegranate juice and plenty of fresh pomegranate seeds and sliced plums. Stir it a little, before topping up the rest of the glass with prosecco.

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To garnish, I’ve placed a slice of plum at one edge, and the other edge some edible gold stars. You can get these from any supermarket or cake decorating shop, and they look wonderfully sparkly and New Years Eve-y.

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I’ll cheers to this drink. This drink would also look fantastic in a champagne flute, which was my original plan but I couldn’t resist using these brand new champagne saucers instead as were a gift from one of our wonderful friends, and I LOVE them!

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Now as promised, a little personal look back on 2017…

What 2017 Brought

This time last year I wrote a letter to my friend in the USA. Honestly, the letter was full of worry, anticipation and not just a little sadness. In some ways, I was absolutely correct. Its been a year of natural disasters, architectural disasters (I’m looking at you Grenfell Tower), political blunders and countless terrorist attacks. But its also been a good year too. We’ve grown, we’ve learned, and we’ve come closer together, or so I hope! So taking stock of this year, if 2017 has taught me anything its not to be so pessimistic about the following year because people are always able to keep on amazing me.

Life Milestones from 2017

  • Saying goodbye to an amazing barista job, but leaving it more confident and knowledgeable.
  • Surviving final exams and graduating from a great university with a BA International Relations and minor in International Law.
  • Getting married to the love of my life in a lovely small ceremony and fantastic after-party.
  • Meeting some amazing people at last (I’m looking at you Tae, Sarah, Aya, Kerri and Rose)
  • And meeting many more friends …
  • …Reconnecting with old one!
  • Reading 85 books! I like reading, haha.
  • And of course, creating this blog.

This blog has been a big deal for me. Lets get soppy for a moment … I’m not that great at sticking to something and actually work hard on it, and even though I’m still learning all the ropes to great cocktail making (the more you learn, the more you realise how little you know!), this has been a big success for me.

But I couldn’t do it without certain people. These people include Emily of Hexahue, my friend Kat/Schnelly on Tumblr, and Heather of Cloud Nine Dreams! Respectively helping me by designing the citrusandcinnamon calligraphy, all artwork on this blog, and with Pinterest and misc. graphics. Thanks to my family for giving me great support and ideas! Thanks to all the many wonderful friends I’ve also met on Instagram so far (which is definitely my favourite platform besides this website). I was going to link them all here but the list started to get a bit long. I think you know who you are if I repeatedly gush over your photos!

Anyway, at the risk of rambling (if you’ve even made it this far), I’ll end this here. I hope wherever you are, you have a wonderful New Years Eve celebration with loved ones.

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Cheers!

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3 Comments

  • Reply silastravels January 4, 2018 at 4:33 pm

    Very nice. I like the idea!!

  • Reply practicalmagic.blog January 16, 2018 at 10:07 pm

    Such a pretty cocktail and great name!

    • Reply Citrus and Cinnamon January 16, 2018 at 10:32 pm

      Thank you!

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