This fizzy little number is set to be your drink of the summer. It's not too sweet and makes the most of seasonal rhubarb. Anyone can make this.
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Serves
1
Gold Rum
Rhubarb
Grenadine
Simple Syrup
Lemon Juice
Egg White
Ice Cube
Sparkling Water
Rhubarb Ribbon And Lemon Twist Garnish
Serves
1
Gold Rum
Rhubarb
Grenadine
Simple Syrup
Lemon Juice
Egg White
Ice Cube
Sparkling Water
Rhubarb Ribbon And Lemon Twist Garnish
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Grab your longest, pinkest rhubarb stalk and use a peeler to make a few ribbons.
Step 2.
Finely chop the remaining rhubarb and pop it into a heat-proof bowl. Add the grenadine and toss to coat.
Step 3.
Heat the syrup to a simmer and pour over the chopped rhubarb. Let that steep until it's around room temperature. Pass through a fine sieve and store in the fridge. The syrup will keep for up to a week.
Step 4.
Combine 25ml of the rhubarb syrup with 50ml of Captain Morgan Sliced Apple, lemon juice and egg white in a cocktail shaker. Add one ice cube and dry shake for 10 secs. Now fill to the brim with ice and shake again for 15 secs.
Step 5.
Strain into a chilled tumbler, top up with sparkling water and garnish with a rhubarb ribbon and a lemon twist.
Serves 1: 1.25 Units of Alcohol Per Serve.
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