Garnish:
Orange slice and flamed orange perl
How to make:
Shake gin and rhubarb syrup over ice until nice and frothy. Strain into glass and top up with ginger ale and dash of orange bitters. Flame a piece of orange peel and add to the glorious mixture. Best enjoyed in wellies at the allotment!
| 1 2/3 fl oz | Monkey 47 gin |
| 1 fl oz | Rhubarb syrup |
| 3 1/3 fl oz | Fever-Tree Premium Ginger Ale |
| 3 dash | Orange bitters |
Notes:
Home grown organic rhubarb is always tastiest
Origin:
Putting excess rhubarb syrup from our crumble to good use
Nutrition:
226 calories
