125ml of diced rhubarb
85ml of sugar
85ml of water
2tsp of freshly chopped ginger
50ml of Vryheid Gin
Chilled Prosecco or elderflower tonic
TO GARNISH: strawberries
Combine the strawberries, rhubarb, sugar, water and ginger in a small saucepan. Bring to a boil and simmer for 10-15 minutes. Purée the strawberry and rhubarb mixture in a food processor with the freshly squeezed lemon juice.
Strain the purée to remove seeds.
Add 2 teaspoons of the strawberry and rhubarb mixture into a Champagne flute. Pour a double shot of Vryheid gin into the flute glass and mix well with a bar spoon. Top up with Prosecco or elderflower tonic leaving a little headspace for the magic foam to form.
Garnish with fresh strawberries
Cocktail Recipe published in Feast, issue 35.