Rhubarb and ginger cocktail

Rhubarb and ginger cocktail
  • Serves icon Serves 1
  • Time icon Hands-on time 5 min.

Celebrate spring’s arrival with a rhubarb and ginger cocktail. This zesty, springy creation is made with rhubarb gin, ginger wine and lemon.

Need something for the non-drinkers? Our hibiscus and kombucha sparkling mocktail should do the trick.

Nutrition: per serving

Calories
225kcals
Fat
0g
Protein
0g
Carbohydrates
15.6g (15.6g sugars)
Fibre
0g
Salt
trace
Calories
225kcals
Fat
0g
Protein
0g
Carbohydrates
15.6g (15.6g sugars)
Fibre
0g
Salt
trace

Ingredients

  • 50ml rhubarb gin (we used Warner’s)
  • 25ml triple sec (orange liqueur, such as Cointreau)
  • 20ml Stone’s ginger wine
  • 20ml lemon juice
  • Ice
  • Rosemary sprig
  • Edible flower (optional)

Method

  1. Put the rhubarb gin, triple sec, ginger wine and lemon juice in a cocktail shaker, mixing glass or jug. Add ice, stir well, then strain into a cocktail glass. Add a rosemary sprig and, if you like, an unsprayed edible spring flower.

Recipe By

Les Dunn

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