Mixology
Cocktail 0’ Clock
Summer is fast approaching which means
you’ll need some serious drinks to match. And,
no, not the spritzers, you can set those aside
and save them for later, it’s cocktail o’clock.
Sex on Bar Beach
Freshly dried Zobo blooms add punchy
tropical notes to this summer perfect
classic giving it a pristine naija twist.
Yield: 2 Servings
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Zobo Syrup
3 cups water
¾ cup dried zobo flowers
½ cup sugar
1/2 tbsp gloves
1/2 tsp cinnamon
1 inch cm of ginger
45mL Vodka
15mL Peach Liqueur
60mL Orange Juice
30mL zobo syrup
Instructions
Fill a highball with ice: Add all the
ingredients in the order listed above and
garnish with half an orange slice and a
maraschino cherry.
Make the hibiscus syrup: In a saucepan,
sugar, water, glove, cinnamon ginger and
bring to a boil. Add dried hibiscus, mix until
sugar is dissolved. Remove from heat and let
steep for 15 minutes. Strain through a fine
mesh strainer into a jar or glass container
and chill until cold (about 30 minutes).
Make two cocktails: Add ice, vodka, peach
liquor and orange juice to a cocktail shaker
and shake vigorously to combine. Add ice to
two highball glasses and divide into each
glass, then pour in zobo syrup. To garnish,
slice a wedge of pineapple. Enjoy.
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GTBANK FOOD AND DRINK
Sex on Bar Beach