Rhubarb fizz

Use bright-pink stemmed rhubarb to achieve the gorgeous blush colour in this rhubarb fizz cocktail, made with a blend of sparkling wine and gin

Ingredients

• 25 ml gin
• ice
• 75 ml sparkling wine
• thin strip of rhubarb, to garnish (optional)
• 75 g golden caster sugar
• 0.5 lemon, zested and juiced
• 100 g rhubarb, chopped
• 1 slice of peeled ginger

Steps

1. First, make the cordial. Tip the sugar and 75ml water into a saucepan set over a medium heat. Bring to a simmer, then add the lemon zest and juice, rhubarb and ginger. Cook until the rhubarb starts to break down and collapse, about 5-10 mins. Pour into a heatproof jug through a fine mesh sieve and set aside to cool. (You will make enough cordial for two drinks.)
2. Pour the gin into an ice-filled coupe glass, then stir in 50ml of the cordial. Top up with sparkling wine. Twist the strip of rhubarb around a finger to curl, if using, then drop into the drink to garnish.