A seasonal twist on the traditional Gimlet.
50ml Pentire Adrift
*25ml Rhubarb, lemon & rosemary syrup
Sprig of Rosemary
Slice of dehydrated rhubarb.
Chill your chosen glass in the freezer. Add the Pentire, rhubarb syrup and the sprig of rosemary to a cocktail shaker along with ice and shake hard. Strain into the chilled glass and garnish with a shard of dehydrated rhubarb.
*How to make the Rhubarb, lemon & rosemary syrup
- 200g Fresh lemon juice
- 400g Caster sugar
- half a stem of Rhubarb, roughly chopped
Strain lemon juice into a saucepan and bring to a gentle simmer then add sugar and take off the heat. Stir to dissolve before adding half a stem of rhubarb (roughly chopped) and blend. Fine strain before leaving to cool. Bottle in a clean container, store in the fridge and use within 2 weeks.