My husband Mark spends many an hour inventing and drinking cocktails at home. We don't get out much. With the rhubarb compote to hand, he decided to make a rhubarb based cocktail. This one is based on a 'Knickerbocker', but with the all important addition of rhubarb compote. Another one we tried which only involves one other ingredient is our south west Edinburgh take on the 'Bellini', the 'Balerni'. (Arf)
The Rhubocker
2 oz Gin
1/2 oz Dry Vermouth (Noilly Prat)
1/4 oz Sweet Vermouth
2 tsps Rhubarb Compote
Place all ingredients in a cocktail shaker with ice and shake hard. Serve in a chilled martini glass.
The Balerni
Put 1-2 tsp rhubarb compote at the bottom of a champagne glass. Top up halfway with either champagne, prosecco or cava. Stir carefully with a swizzle stick, then fill the rest of the glass with bubbly. If you have enough of them it counts towards your five a day.
The Rhubocker
2 oz Gin
1/2 oz Dry Vermouth (Noilly Prat)
1/4 oz Sweet Vermouth
2 tsps Rhubarb Compote
Place all ingredients in a cocktail shaker with ice and shake hard. Serve in a chilled martini glass.
Put 1-2 tsp rhubarb compote at the bottom of a champagne glass. Top up halfway with either champagne, prosecco or cava. Stir carefully with a swizzle stick, then fill the rest of the glass with bubbly. If you have enough of them it counts towards your five a day.
No comments:
Post a Comment