Rhubarb-vanilla cocktail
Ingredients
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citrus press, small saucepan, cutting board, knife, mixing bowl, sieve
Nutrition per serving
Step 1/ 4
- 1000 g rhubarb
- 300 g sugar
- 2 vanilla bean
- 2 lemon
- 300 ml water
- citrus press
- small saucepan
- cutting board
- knife
Scrape out vanilla bean. Add rhubarb, sugar, vanilla bean seeds, scraped out vanilla bean, lemon juice and water to a saucepan and simmer, covered with a lid, for approx. 12 – 15 min. on medium-low heat, or until rhubarb is softened.
Step 2/ 4
- mixing bowl
- sieve
Pass mixture through a sieve, passing the clear juice into a mixing bowl. Press rhubarb mixture carefully in order to extract all juices. Let cool.
Step 3/ 4
- 100 ml rhubarb vanilla juice
- 20 ml pink grapefruit juice
- 260 ml dry sparkling rosé
- ice
Pour rhubarb juice and pink grapefruit juice into a serving glass. Fill with ice. Add dry sparkling rosé.
Step 4/ 4
- rosemary for garnish
- rhubarb for garnish
- vanilla bean for garnish
Garnish with rosemary, rhubarb, and vanilla bean.
Cheers!
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