A pink spring twist on a beloved classic.
Ingredients:
- 2 oz Sparkling Rosé
- 1/2 oz Lemon juice
- 1 oz Gin
- 2-3 dashes Rhubarb syrup
Instructions:
Shake lemon juice, gin and rhubarb syrup with ice. Strain into a cocktail flute and top with sparkling rosé. Garnish with a rhubarb ribbon.
