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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


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