Ingredients
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50ml gin
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1 tablespoon rhubarb and strawberry syrup
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squeeze of lemon
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ice
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prosecco, to top
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rhubarb strip, to garnish (optional)
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RHUBARB AND STRAWBERRY SYRUP
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1 cup chopped fresh rhubarb
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12 strawberries (fresh or frozen)
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1 cup caster sugar
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1¼ cups water
Note: If you’re using a coloured gin, put this in last, after the tonic. Pouring it slowly over the back of a spoon will help the colour sit on the surface. Makes 1
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FOR THE SYRUP: Place all ingredients in a medium pot and bring to the boil. Simmer for 5 minutes. Cool. Strain liquid into a bowl, pressing on the fruit to extract liquid. (Don’t discard the solids; they make a great crumble or pie filling). Fine strain liquid into a jar. This will keep in the fridge for up to a week.
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FOR THE COCKTAIL: Place gin, syrup and lemon juice in an ice-filled cocktail shaker and shake well. Pour into a flute and top with chilled prosecco. Garnish with a strip of rhubarb, if desired.
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