60ml of gin
1 tsp of grated root ginger
330ml can of Cawston Press Sparkling Rhubarb
Step 1In a jug, stir the gin and ginger together, then cover and chill for up to 24 hours until ready to serve.
Step 2Strain the gin into 2 tall glasses and add a scoop of ice cubes to each. Top up with the sparkling rhubarb and serve.