Refreshing, sweet, tart
The American Bar at Gleneagle's twist on a French 75 brings berries to life in this refreshing, celebratory cocktail.
Venue: The American Bar, Gleneagles
Menu: Book of Berries
Recipe: Michele Mariotti
Ingredients
12.5ml Gin
25ml Gooseberry & elderflower wine
12.5ml Lemon Juice
10ml Sugar syrup
75ml Champagne
Method
Garnish: Candied rhubarb
Served: In a Champagne glass
Mix all the ingredients aside from Champagne together in a shaker with ice. Shake until cold and pour the liquid in a Champagne glass. Top with a generous amount of Champagne and garnish with candied rhubarb on the side of the glass.
Garnish: shave rhubarb into thin slices. Boil the slices in sugar syrup for 3 minutes and place in the oven at the lowest setting until dry. Alternatively, use a dehydrator.