The Wild Rose
3 cl | Siegfried Gin |
3 cl | Rhubarb raspberry syrup* |
1 cl | Freshly squeezed lemon juice |
1 Bar spoon | Rose water |
2 cl | Egg white |
Garnish | Rhubarb slices |
Preparation:
Add all ingredients to a shaker with ice and shake vigorously. Strain into a cocktail glass and garnish with a slices of rhubarb.
*Recipe: Rhubarb raspberry syrup
Quality rhubarb nectar (500ml)
Raspberries frozen or fresh (250g)
Sugar (200g)
Juice of one lemon
Bring the rhubarb nectar to a boil, add the pureed raspberries, sugar and lemon juice, let it boil briefly, then simmer at a low temperature for 20 minutes. Leave to cool and strain through a sieve. Pour the finished syrup into a clean bottle. The syrup lasts up to 2 weeks in the refrigerator.
Source: Rheinland Distillers
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