Gin Sunset Cocktail

Makes 2




½ cup sugar 

¼ cup water

Zest and juice of 2 naartjies

1 tsp ground turmeric

1 plum, sliced into thin wedges

100ml Bombay Sapphire Dry Gin

Juice of 2 lemons (50ml)

200ml soda water




  1. Place the sugar and water in a small pot over a medium heat and stir to dissolve the sugar.

  2. Place the naartjie zest and juice in the sugar syrup and bring to a simmer, stirring continuously until slightly thick and syrupy. 

  3. Remove from the heat and allow to cool completely, about 30 minutes. 

  4. Pour the syrup through a strainer and stir through the turmeric. *Chef’s Tip: Sugar syrup can be stored in an airtight container in the fridge for up to 2 weeks.

  5. Pour 25ml of the coloured, flavoured syrup into the bottom of each of the 2 glasses then top with 3 blocks of ice. 

  6. Place 2-3 thin plum wedges into each glass.

  7. Combine the Bombay Sapphire Dry Gin, lemon juice and a handful of ice in a cocktail shaker (or jar) and shake. Strain mixture gently over the ice and syrup and top each glass with soda water.

  8. Garnish the cocktails with a lemon peel and watch the colours infuse and ENJOY!