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|
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)
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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