The sweet flavour profile of rhubarb liqueur marries especially well with the refreshing zing of the citrus in this uplifting summer refresher. The rosemary garnish, though optional, adds a subtle, herbal element.
Sparkling ’99
Serves 1
50ml rhubarb liqueur – we use Briottet
25ml fresh lemon juice
15ml vanilla-infused sugar syrup
Sparkling rosé, to top – we use Taittinger Prestige Rosé
1 sprig fresh rosemary, to garnish
Put the rhubarb liqueur, lemon juice and syrup in a cocktail shaker filled with ice and shake hard for eight to 10 seconds. Fine-strain into a chilled flute or glass, top with the sparkling rosé, garnish with the rosemary, if using, and serve.
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