Rhubarb Cocktail

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