Serve in a

Garnish:

Dehydrated Waste lavender and salt dust on the side of the glass

How to make:

Rhubarb and Lavender Sherbert: Peel the fresh Rhubarb and vacuum seal in a bag with sugar and lavender then leave for 1 hour to draw out the oils, during that hour Juice some more fresh rhubarb, do a 2:1 ratio of Rhubarb juice to Rhubarb oil and add 1% citric and 1% mallic acid.
Add 30ml Bessou, 5ml Parfait Amor and 40ml Rhubarb & Lavender Sherbert to a stirring tin,
Stir with cubed ice,
Get your wine glass with your lavender dust garnish and ice rod,
pour drink into the glass, over the rod,
Top with Welsh Sparkling Wine