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COCKTAIL RECIPE #3: RHUBARB GIN FIZZ

This little number is all about texture! The gin fizz is hundreds of years old but the kombucha twist places it firmly in the modern innovation category.

The acid profile from Rhubarb, citrusy gin and acetic kombucha creates a round and elegant mouthfeel, combined with the frothiness of eggwhites the texture is unreal. The floral fragrance from lavender, rhubarb and lemon elevates the aroma. Drink this bad boy in the height of spring while blossoms fill the air.

The secret to nailing the cocktail is utilising the dry shake technique. Shake first without ice to emulsify the eggwhites or aquafaba, then shake again with ice to get it cold and wet!

 
Check out our recipe video here:

 

Rhubarb & Lavender Gin Fizz

  • 50ml Tanqueray Rangpur
  • 25ml rhubarb cordial*
  • 20ml egg white or aquafaba
  • Dry shake without ice, wet shake with ice
  • Strain into a short glass
  • Top with You + I lemon and lavender
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