• 45 ml Cripps Pink Gin

• 10 ml Apple Liqueur

• 22.5 ml Rhubarb Syrup (recipe below) 

• 22.5 ml lemon juice

• 4-5 drops Wonderfoam

• dehydrated apple slice 

 

Method

​Add all ingredients to a shaker add ice and shake. Strain into a frozen coupe glass. Garnish with the slice of dehydrated apple on top.

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Rhubarb Syrup

• 280 g rhubarb chopped into 25mm chunks

• 500 ml water

• 200 g sugar

• 1 teaspoon lemon juice

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Add rhubarb, water, and sugar to a saucepan and simmer on low heat for 10-20 minutes, stirring occasionally until rhubarb is completely broken down and juices have released. Remove from the heat and let cool before straining into a bowl. Press down on mixture to extract all juices. Stir in lemon juice and store in a clean bottle. Will store in the fridge for 3-4 weeks. 

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