Serves 1
1 oz (30 ml) Ungava Canadian Premium Gin
1 oz (30 ml) Lillet
2 oz (60 ml) watermelon juice
½ oz (15 ml) Rhubarb Shrub*
1 dash Bittered Sling Lem-Marrakesh BitterS
2 oz (60 ml) club soda
Edible flowers, for garnish


  1. Mix all ingredients, except club soda, into a cocktail shaker, add ice and shake gently. Add soda to a wine glass, double strain cocktail into wine glass then add ice and garnish.
  2. * Rhubarb Shrub: In a large pot, bring to a boil 2 cups (500 ml) apple cider vinegar, 1 cup (250 ml) white wine vinegar and 2 cups (500 ml) white sugar. When mixture is boiling, reduce heat to a simmer and add 1.3 lb (575 g) frozen rhubarb and 3¼ oz (100 g) peeled and sliced ginger. Simmer until rhubarb is completely broken down into fibers. Using a fine strainer, strain rhubarb and ginger from liquid. Allow mixture to cool down, bottle and date. Refrigerate until ready to use.
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