Unwind this Friday evening with a cooling rhubarb and ginger sour recipe. Combining pink grapefruit and egg white this recipe allows you to enjoy it as a breakfast cocktail on a birthday morning, or as a slightly extravagant weekend brunch option.
Serves 1
What You’ll Need:
- 35ml Konik’s tail vodka
- 35ml rhubarb syrup (100g rhubarb to 100g sugar and 100g water, boiled then strained)
- 15ml Aperol
- 35ml Pink grapefruit juice
- 15ml lemon juice
- 35g egg white
- 15ml ginger liqueur
- Dash of rhubarb bitters
What To Do:
- Mix ingredients together.
- Hard shake with ice then double strain into glass.
Recipe from The Gilbert Scott cookbook, “Book of British Food”, co written by Marcus Wareing and Chantelle Nicholson www.thegilbertscott.co.uk.