Serves 2



Total Time

10 Minutes


40ml of rhubarb gin
1 lemon Sugar syrup
Prosecco or champagne


Step 1

Start off by making the sugar syrup (use two parts sugar to 1 part hot water). Once all the sugar has fully dissolved, set the syrup on the side for cooling.

Step 2

Next grab the fruit peeler and make a long beautiful lemon peel and set it on the side.

Step 3

Cut the peeled lemon in half and using a Mexican elbow juice half of it. Measure 20ml of fresh lemon juice and 15ml of homemade sugar syrup and add them to the shaker.

Step 4

Measure 40ml of gin and add it to the shaker.

Step 5

Now add the ice to the shaker and close it tight. Give it a quick shake.

Step 6

Next open the shaker and using the fine strainer strain the liquid into a tall champagne flute.

Step 7

Top up the flute with prosecco or champagne and garnish with the lemon peel.

Recipe courtesy of

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