Serve in a

Garnish:

Buzz ball - A mini beesknees non alch honey shot

How to make:

Rhubarb champagne- First add some pectinase to some fresh cleaned rhubarb amd some sugar leave for 24 hours- this will melt alot of the rhubarb down into a liquid that is to be blended with a rose champgane (im using telemont)- 1:1 ratio then re-carbonate with 6 bars of pressure 100-150 psi this will create a champagne like carbonation level.
The buzzball is equal parts gin honey citrusblend that is reverse spherified with some xantham gum to create a thicker texture