A smart summery pick-me-up of sweet rhubarb with a sharp barb of lemon combined with sparkling rosé
The sweet flavour profile of rhubarb liqueur marries especially well with the refreshing zing of the citrus in this uplifting summer refresher. The rosemary garnish, though optional, adds a subtle, herbal element.
Sparkling ’99
Serves 1
50ml rhubarb liqueur – we use Briottet
25ml fresh lemon juice
15ml vanilla-infused sugar syrup
Sparkling rosé, to top – we use Taittinger Prestige Rosé
1 sprig fresh rosemary, to garnish
Put the rhubarb liqueur, lemon juice and syrup in a cocktail shaker filled with ice and shake hard for eight to 10 seconds. Fine-strain into a chilled flute or glass, top with the sparkling rosé, garnish with the rosemary, if using, and serve.
Source: The Guardian
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