Garnish:
Float apple slice
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Giffard Rhubarbe Liqueur |
| 1 1/2 fl oz | Rutte Dry Gin |
| 1/4 fl oz | Pressed apple juice |
| 1/4 fl oz | Noilly Prat Extra Dry |
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Review:
An even blend of rhubarb liqueur and gin with a splash of apple juice and dry vermouth.
History:
Adapted from a drink created in 2011 by Joseph Cassidy, Surrey, England. The name references Yorkshire's famous rhubarb triangle and also the trio of ingredients.
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