March 16, 2010
209 gin
rhubarb syrup
Meyer lemon juice
Shake and fine-strain into a flute. Top with sparkling wine and garnish with a rhubarb spear.
Imagine drinking a French 75 while nibbling on a fresh rhubarb tart. There you go.
Sunday, April 4, 2010
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment