Blushed rhubarb cocktail

This blushed rhubarb cocktail will look seriously impressive at your next drinks party
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
Blushed rhubarb cocktail
Blushed rhubarb cocktail, North Coast Wine Co

The spirit masters at North Coast Wine Co in Bude have teamed up with St Tudy Inn’s brilliant bartenders to fashion this blushed rhubarb beauty

www.ncwine.co.uk

Makes    1

Supported by

Indy Coffee Box
  • You will need
  • Method
  • The Wrecking Coast Cornish Clotted Cream Gin 50ml
  • Poached rhubarb syrup 35ml
  • Lime juice 12.5ml
  • Lemon juice 12.5ml
  • Vanilla sugar syrup 12.5ml
  • Egg white 1
  • Double cream 35ml
  • Soda a dash
  • Freeze-dried raspberries a few, crushed
  1. Put all of the ingredients, apart from the soda, into a shaker and dry shake to emulsify the cream and egg white.
  2. Add ice to the shaker and shake well.
  3. Add cubed ice to a tall glass and pour in the liquid until almost full.
  4. Slowly add soda to create a foamy head and garnish with the crushed raspberries.

You will need

  • The Wrecking Coast Cornish Clotted Cream Gin 50ml
  • Poached rhubarb syrup 35ml
  • Lime juice 12.5ml
  • Lemon juice 12.5ml
  • Vanilla sugar syrup 12.5ml
  • Egg white 1
  • Double cream 35ml
  • Soda a dash
  • Freeze-dried raspberries a few, crushed

Method

  1. Put all of the ingredients, apart from the soda, into a shaker and dry shake to emulsify the cream and egg white.
  2. Add ice to the shaker and shake well.
  3. Add cubed ice to a tall glass and pour in the liquid until almost full.
  4. Slowly add soda to create a foamy head and garnish with the crushed raspberries.
Supported by
Salcombe Gin & Paul Ainsworth
Indy Coffee Box
Supported by
Salcombe Gin & Paul Ainsworth

Supported by

Salcombe Gin & Paul Ainsworth
Supported by
food magazine march april edition

Supported by

food magazine march april edition
Supported by
food newsletter banner

Supported by

food newsletter banner