It’s a bank holiday weekend and time for a Spring cocktail! This delicious recipe from Jason Atherton mixes ginseng spirit, rhubarb and fizz to create a cocktail with some real zing. A fantastic way to start your three day weekend; serve as a pre-dinner drink for your party or include as part of your drinks reception on your wedding day, the rhubarb and ginseng add some extra zing to the bubbles and who doesn’t love zingy bubbles?!

Cocktail with rhubarb and sparkling wine served in coupe glass

This recipe serves 6, to make this cocktail you will need:

  • 150ml Kamm & Sons – a ginseng-based bitter aperitif
  • 150ml rhubarb syrup
  • 1 bottle sparkling wine or prosecco

For the rhubarb syrup you will need:

  • 200g caster sugar
  • 200g fresh rhubarb, chopped

 

Method:

  • To make the syrup, gently heat the sugar and rhubarb in a pan with 100 ml water. Simmer for 5 minutes. Cool and strain through a sieve.
  • Divide the Kamm & Sons and 150 ml cooled syrup among 6 glasses, top up with fizz, then stir gently.

Recipe and image courtesy of Delicious Magazine www.deliciousmagazine.co.uk