Happy Hour: Rhubarb Champagne Cocktail
It's been a while since I've put a cocktail recipe on the blog but following some lovely weather at the weekend and rhubarb popping up in the garden, this recipe was born and I simply had to share it with you!
This is a great drink for entertaining as there's no need to shake it - everything is simply poured straight into each glass and then it's yours to enjoy!
Happy Hour: Rhubarb Champagne Cocktail
Makes 8 cocktails
750g forced rhubarb, trimmed and cut into 5cm lengths
150g caster sugar
Grated zest and juice of 1 orange
200ml gin
Chilled sparkling wine
To make the rhubarb syrup, put the rhubarb in a pan with the sugar, orange zest and juice and a small splash of water. Bring to the boil, then simmer gently, uncovered, for 10-15 minutes until the rhubarb is very soft.
Strain the syrup through a fine sieve into a jug, pressing the rhubarb to extract all the juice. Allow to cool.
Pour a little rhubarb syrup into each glass, divide the gin among them and top with chilled sparkling wine.
This is a great drink for entertaining as there's no need to shake it - everything is simply poured straight into each glass and then it's yours to enjoy!
Happy Hour: Rhubarb Champagne Cocktail
Makes 8 cocktails750g forced rhubarb, trimmed and cut into 5cm lengths
150g caster sugar
Grated zest and juice of 1 orange
200ml gin
Chilled sparkling wine
To make the rhubarb syrup, put the rhubarb in a pan with the sugar, orange zest and juice and a small splash of water. Bring to the boil, then simmer gently, uncovered, for 10-15 minutes until the rhubarb is very soft.
Strain the syrup through a fine sieve into a jug, pressing the rhubarb to extract all the juice. Allow to cool.
Pour a little rhubarb syrup into each glass, divide the gin among them and top with chilled sparkling wine.
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