Rhubarb and ginger cocktail
- Published: 20 Apr 22
- Updated: 25 Mar 24
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.
- Serves 1
- Hands-on time 5 min.
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
- 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 from April 2022 Issue
Nutrition
- Calories
- 225kcals
- Fat
- 0g
- Protein
- 0g
- Carbohydrates
- 15.6g (15.6g sugars)
- Fibre
- 0g
- Salt
- trace
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