Despite the naturally intense candied blush of this cocktail, it’s a rather grown up prospect. It’s deceptively dry – due to a good whack of rhubarb – with a complex fragrance (hello there, polarising liquorice and pleasing vanilla). To make this celebratory aperitif, look for an anise-forward gin to add some heft. And to put the essential fizz in your Fizz, look for a lemony Prosecco. Finish with an edible ribbon around the rim of your glass to add extra sweet/sour punch to every sip and you’ve got a drink recipe that’s just right for toasting each other merrily before sitting down to a long brunch (outdoors, naturally).
– Brunchtime Fizz –
– Ingredients –
1 bunch rhubarb
1 vanilla pod, split
1 stem of fresh dill
300ml liquorice and lemongrass syrup – we used Soda Press Co
120ml gin, chilled – we used Seppeltsfield Road Distillers’ ‘Savoury Allsorts’ gin
750ml bottle Prosecco, chilled – we used Crittenden Estate ‘Pinocchio’ NV Prosecco
Candied rhubarb ribbons & dill fronds, to garnish
– Method –
Cut your thinnest rhubarb stem into ribbons with a vegetable peeler. Set aside in a small heatproof bowl.
Chop remaining rhubarb into 2cm pieces and place in a medium saucepan with the syrup, vanilla and dill stem. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 10 mins until rhubarb is tender.
Strain syrup over the ribbons into a heatproof bowl. Reserve rhubarb mixture for another use*. Fish your your ribbons out of the hot syrup after 1 minute, letting excess syrup drain back into the bowl, and place on a paper towel or clean tea towel to dry. Place the syrup in the fridge to chill completely.
Wrap candied rhubarb ribbons around the lip of six glasses (a little dab of the rhubarb mixture at the ends can help act as “glue”).
Combine gin and syrup and divide evenly among glasses. Top with Prosecco. Garnish with a dill frond. Makes 6.
*The stewed rhubarb mixture would be brilliant eaten over pancakes, granola, yogurt or icecream. Or simply top with vodka and soda for a speedy bonus cocktail.