Rhubarb and Cucumber Spritz
This original recipe came to our Kocktail Curator Neil, when during a regular trip to our local greengrocers his gaze was drawn by the alluring pink of winter rhubarb.
Famously grown in the Yorkshire “Rhubarb Triangle”, the stems are cultivated out of season in warm and dark growing tunnels from December to March. The rhubarb is coaxed out of its winter hibernation and grows long and straight in search of the sunlight of which it is deprived. The Rhubarb is even picked under candlelight to encourage the desired growth and prevent photosynthesis.
With the delights of tart ‘forced’ Rhubarb in mind, Neil sprang to work creating this delightful spritz, with a gentle profile added by the cucumber syrup and an extra zing of complex grapefruit bitters rounding out the flavour profile.
65ml Rosé wine
25ml Rhubarb Liqueur
- 5ml cucumber syrup
5ml agave syrup
Fill a spritz glass with ice
Add all ingredients (excl soda water) and stir
Top with soda water
Garnish with a slice of lemon