The Wild Rose

Alcohol 13.3% by volume (9.8g per serving)
Tools needed Shaker, bar spoon, strainer, jigger
Source Rheinland Distillers
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


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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