40ml of rhubarb gin
1 lemon Sugar syrup
Prosecco or champagne
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.
Next grab the fruit peeler and make a long beautiful lemon peel and set it on the side.
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.
Measure 40ml of gin and add it to the shaker.
Now add the ice to the shaker and close it tight. Give it a quick shake.
Next open the shaker and using the fine strainer strain the liquid into a tall champagne flute.
Top up the flute with prosecco or champagne and garnish with the lemon peel.