Persephone: An Authentic Cypriot Cocktail Recipe by Georgina Hayden

Craving vitamin sea and sunshine? Cyprus remains a winter paradise with scenic walks, pristine beaches, and irresistible cuisine. Discover the Persephone cocktail, crafted by expert Georgina Hayden.

Georgina Hayden, acclaimed food writer and author of Cyprus: Family Dishes of an Island Cuisine, shares: "I named this rose syrup, prosecco, and pomegranate seed drink after our daughter, Persephone. Inspired by the Greek myth symbolizing hope and renewal, it felt like the perfect name for our little girl."

Ingredients for 1 Glass

• 1-2 tbsp homemade rose syrup
• 150 ml prosecco
• A few pomegranate seeds

Preparation

Pour the rose syrup into a glass, then top with prosecco. Adjust syrup to your sweetness preference—start with 1 tablespoon and add more if needed; I prefer 2. Garnish with pomegranate seeds and serve immediately.

Rose Syrup (Triantafyllo) Recipe for 750 ml

Ingredients

• 500 g fine sugar
• 1 lemon
• 4 tbsp rose water, or to taste
• A drop of natural red food coloring (optional)

Preparation

• Combine sugar and 400 ml water in a large saucepan over medium heat. Stir until dissolved, then simmer 5 minutes until slightly thickened—but stop before it turns golden for a light syrup, not caramel.
• Stir in lemon juice and rose water to taste (about 4 tbsp for me).
• Add a drop of food coloring if desired—store-bought triantafyllo is vibrant pink and perfect over desserts.

For more authentic Cypriot recipes, explore Georgina Hayden's Cyprus: Family Dishes from an Island Kitchen, €27.99 (Bechtle Verlag).

Recipe and image: Kristin Perers, Georgina Hayden