Diamonds in the Sky – Sparkling Ginger Cocktail with Edible Diamonds

Edible diamonds give this refreshing sparkling ginger cocktail elegance and sophistication and are, as always, fancy as fuck. The edible diamonds make this a beautiful cocktail for an engagement party or wedding.

Diamonds are many things: a girl’s best friend, forever, a lump of coal that did well under pressure, the best argument to convince someone to marry you, etc. But first and foremost, they are incredibly sparkly shiny stones that look fantastic with anything. This cocktail is better than all that, though, because it has gin, the diamond of the liquors.

You will probably notice that this cocktail or its garnish isn’t perfectly clear. I would take full responsibility for this if it wasn’t damn near impossible to make a perfectly clear cocktail that isn’t just a straight up gin martini. Adding flavor means adding some color unless you want to do some fancy clarification or distillation in your home, which seems like entirely too much work.

I experimented with white grape, white cranberries, and a host of other things that turned out less than desirable results before I settled on one of my favorite flavors: Ginger. Ginger packs a strong flavor punch in small doses, meaning less color and nearly perfect for this diamond inspired ginger cocktail.

The edible diamonds themselves look more yellow in the photos than they do in real life, mostly due to my less than perfect (ha!) photography skills and because I have them piled up in a bowl. You can tell how much more clear they look when skewered over the cocktail.

Diamonds in the Sky - Sparkling Ginger Cocktail with Edible Diamonds

A sparkling ginger cocktail with edible diamonds perfect for an engagement party or wedding.

Print Recipe Pin Recipe

Servings 1

Ingredients

  

Diamonds in the Sky Cocktail

• 1.5 oz Gin
• Splash Lime Juice
• .5 oz Ginger Syrup
• 3 oz Ginger Beer use a clear, all natural ginger beer. I used Powell and Mahoney.

Ginger Syrup

• 3/4 cup Fresh Ginger roughly chopped
• 1 cup Sugar
• 1 cup Water

Instructions

 

Cocktail

• Stir gin, lime juice, and ginger syrup with ice until chilled.
• Strain chilled cocktail into a champagne flute or martini glass.
• Top with ginger beer.

Ginger Syrup

• Heat water and sugar in a pan and stir until dissolved.
• Add fresh ginger pieces and allow mixture to simmer for 6-8 minutes.
• Strain to remove ginger pieces.
• Allow to cool before using.

The edible diamonds are made with the same method used in The Ruby Pomegranate Martini.You will need Gem Molds (Amazon link) but I used a skewer instead of the earring method used for the edible rubies.

Combine the juice of a large 1″-2″ piece of fresh ginger (I squeezed mine with my hand juicer), a 1/4 cup of simple syrup (mix equal parts sugar and hot water until dissolved), and 1/4 cup of gin in a microwave safe bowl.

Mix in 3 packets of unflavored gelatin. You want to continuously stir while slowly sprinkling the gelatin powder in, being careful not to let any lumps form.

Pro Tip: Use a spoon instead of a whisk. A whisk will introduce air into the mixture which will result in cloudy diamonds.

Let the mixture rest for 5-10 minutes to allow the gelatin to absorb the liquid. Mine became a paste like texture.

While it rests, take your Gem Molds (Amazon link) and give them a very light coating of vegetable oil. I used my freshly washed fingers lightly dipped in the oil.

Pro Tip: Coating the molds (lightly!) in oil will make them pop right out and give them a nice glossy sheen.

Take your rested ginger gelatin goo and pop it in the microwave for about 1 1/2 minutes. Keep an eye on it, as it will become very frothy and expand right out of the bowl. This will result in a very messy microwave (trust me).

Take your hot gelatin and put it in the fridge for just a few minutes. A foamy substance should form at the top. Use a spoon to skim the foamy gunk off. This step is technically optional, but your diamonds will be cloudy if you skip it.

Carefully fill your molds. I used a food syringe (Amazon link) to make sure I didn’t spill. Pop the mold in the freezer for about 20 minutes and carefully remove.

To serve I used a metal garnish pick and skewered a small edible diamond first, then a large one, then another small one.

The edible diamonds will keep for at least a week if kept in an airtight container in the fridge. These are my personal favorites of the edible gems and I hope you enjoy these fancy little fuckers too!

Save