Royal rhubarb
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Loading... - MaryKennedy
- 13 Apr 2021
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A dignified drink: royal rhubarb. Photograph: Dan Matthews for the Guardian
1 slice lemon, plus 10ml fresh lemon juice
Vanilla sugar, to frost the rim of the glass
25ml rhubarb and ginger liqueur – we use Edinburgh, which is widely available
10ml lemon juice
2-3 dashes grenadine
100ml champagne, to top
Rub the lemon slice around the rim of a champagne flute, then dip the glass in vanilla sugar to coat the rim. Put the liqueur, lemon juice and grenadine in a shaker over ice, shake for two to three seconds only, then double strain into the flute. Top with champagne and garnish with a pretty flower.
