Rhuby Rosebud
It’s prime rhubarb season, and we’re making the most of it with the help of our friend @the.sauceress! This delicious late-spring sparkler stars a homemade raspberry rhubarb syrup in combination with Prosecco and our Elderflower Rose Gin — what’s not to love?
Ingredients
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Method
Combine all ingredients except Prosecco in a cocktail shaker with ice. Shake until chilled, then strain into a chilled coupe glass. Garnish with a rhubarb ribbon and a sprig of mint.
Notes
*To make the syrup, combine 1 cup raspberries, 1 cup diced rhubarb, ½ cup granulated sugar, and 1 cup water in a small saucepan. Over medium heat, stir until sugar is dissolved. Then simmer until berries and rhubarb break down into a pulp and mixture thickens. Remove from heat, fine strain, bottle, and refrigerate for up to two weeks.
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