With Valentine's Day looming I feel the need to use that early rosy pink rhubarb in a distinctly vintage cocktail. After all what could say, 'Happy Valentine's Day', better than a sophisticated Pink Bellini and it's so simple to make.
Simply place 750g sliced rhubarb in a non-reactive pan along with 150g caster sugar, the grated zest and juice of an orange and 2 tbsp water. Bring to the boil and then reduce the heat to a gentle simmer. Simmer in the uncovered pan for 10-15 minutes. Strain the syrup into a jug and allow to cool. Refrigerate until ready to use. To make the cocktail pour a little syrup into a cocktail glass, add 25ml gin and top with sparkling wine. Chin! Chin!
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