A tart, fruity, lightly sweet rhubarb cocktail recipe, with puréed rhubarb, natural lemonade and fresh lemon. A bright, colourful winter/spring cocktail.
Part of me believes that if you build the cocktail, the weather will come, so this bright, hopeful recipe is here for you in preparation for what I expect to be a beautiful weekend!
And what better way to reutilise the gorgeous Rhubarb sauce I posted the other day.
As the purée was made with Fentimans' sugary (but delicious) Rose Lemonade, I turned to this for a mixer as well. The other ingredients in this drink are either resolutely tart or boozy, so some sweet is definitely called for to balance the flavours.
I almost never drink sweet, fizzy drinks anymore, having thankfully shaken off a previously unquenchable thirst for cola some years ago. But occasionally, exceptions must be made, and cocktails are one of those exceptions.
Although clearly still a sugar-packed occasional treat, I like to think that Fentimans makes a delicate, slightly more sophisticated soft drink, the subtle botanical flavours and sharp lemon enhancing the sticky sweetness - great as a mixer!
Lemon was the obvious addition to this drink, as it is for just about any drink ever - check out my favourite (healthier, non-alcoholic) Citrus fizz drink. Although you might think the rhubarb is tart enough, it actually works together beautifully with the lemon - indeed these are the two main flavours in a stunningly coloured Rhubarb salad with fennel and radish I made the other day.
Boozy, sweet, sour, fruity and colourful - my ideal summer cocktail. What do you fancy drinking at the moment?
- 1 heaped teaspoon rhubarb & rose purée more to taste
- 2 teaspoons fresh lemon juice more to taste
- 100 ml rose lemonade
- 30 ml vodka or tequila
- enough ice to fill your glass
- Shake or thoroughly mix together the purée, lemon and vodka. Pour over the ice and top with the lemonade.