I created this drink to support the kitchen's ethos of local, seasonal produce that we have here at The Lickfold Inn.
35ml Blackdown Sussex Dry Gin
50ml Rhubarb Juice
2cm Peeled Cucumber
20ml sugar syrup
1 egg white
25ml Ridgeview Victoria Sparkling Rosé
Add first 5 ingredients into shaker and dry shake.
Add ice and then shake again.
Strain into Coupet glass
Add the Sparkling Rosé
Garnish with a strip of dehydrated Rhubarb and a sprinkle of Rhubarb sugar.