Rhubarb-vanilla cocktail

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!