Rhubarb Cocktail
- May 18
- 1 min read
Something super refreshing for the summer, perfect for fish based nibbles or as an aperitif for a fish based dinner.
7.4% ABV, per 200ml serving: 1.5 units of alcohol, 161 kcal
Ingredients:
For the Cordial:
300gr raw rhubarb
225gr demerara sugar
2 lemons juiced
3 slices of ginger
500ml water
For the Cocktail:
20ml Campari
90ml Gin
400ml white wine
600ml zero calorie tonic water
90ml rhubarb cordial
Fresh mint leaves (optional)
Method:
For the Cordial:
Chop the rhubarb in pieces
Put the rhubarb it into a non stick saucepan with the all the rest and partially cover it with a lid
Cook at medium heat for 10 mins or so until it gets into a pulp
Strain through a very fine colander and let it reach room temperature.
For the Cocktail:
Mix all the liquids and pour into a caraffe - store it into the fridge for at least 2 hours
Decorate with some fresh mint