LIGHT & REFRESHING
An elegant drink with the pronounced sherbet sweet flavour of rhubarb. Raw rhubarb naturally contains oxalic acid which can bring a homegrown British acidity to drinks, think of it as an alternative to lemon.
- 40ml Cornish Coastal Gin
- 10ml Rhubarb Cordial
- 1 dash Angostura bitters
- 100ml tonic water
- Thin slice of fresh ginger
- Full length ribbon of rhubarb
- Ice cubes
Combine the gin, cordial and bitters in a mixing glass, add ice and stir.
Strain into a chilled highball filled with ice, top with tonic and garnish with the rhubarb ribbon and the slice of ginger.