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Ingredients
For the cocktail
| 140 ml ml | rhubarb ginger gin liqueur rhubarb ginger gin liqueur | ||
| 60 ml ml | lemon juice lemon juice | ||
| 0.5 sticks stick | rhubarb
rhubarb (shredded into ribbons, to decorate) | ||
| prosecco prosecco |
For the sugar syrup
| 3 tbsp tbsp | water water | ||
| 6 tbsp tbsp | sugar sugar |
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Method
This pretty pink cocktail showcases the flavours of our Hortus gin liqueur. The taste of rhubarb perfectly matches the fizz of the prosecco. Adding tangy lemon and a little bit of sugar really enhances the fruitiness of this drink.
- Mix the gin and lemon juice together in a jar or jug and chill in the fridge until cold.
- For the syrup, heat the sugar and water together until dissolved and leave to cool.
- Divide the gin mixture between flutes and stir through 40ml sugar syrup. Top up with chilled Prosecco and garnish with a twist of rhubarb to serve.
