PETIOLE
Ingredients
Serves 1
¾ oz (22 ml) Hendrick’s Gin
1½ oz (45 ml) Rhubarb Cordial (make ahead, recipe follows)
½ oz (15 ml) freshly squeezed lemon juice, strained
2 oz (60 ml) Segura Viudas Brut Rosado
lime zest, for garnish
RHUBARB CORDIAL:
1¼ cup (310 ml) water
1¼ cup (310 ml) sugar
4 cups (1 L) frozen rhubarb, cubed
2 slices fresh ginger, peeled
1 orange, zest and juice
1 lemon, zest and juice
Instructions
- Combine gin, cordial and lemon juice in a mixing glass with ice. Stir until chilled and strain into a Champagne flute. Top with sparkling wine. Garnish with lime zest.
- To make RHUBARB CORDIAL: In a medium saucepan, combine water, sugar, rhubarb, ginger and both the juice and zest of the orange and lemon. Cook over medium heat, stirring occasionally, until rhubarb is falling apart, 10 to 12 minutes. Strain through a fine strainer and press pulp to extract liquid. Strain a second time through a coffee filter, changing filter as needed. Store refrigerated, up to 1 month. Makes 2 cups (500 ml).