Cool Rhuby Cordial Recipes

Steps:

• Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger.
• Cook the mixture over a medium heat until the rhubarb is falling apart.
• Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.
• Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.

Steps:

• Chill four 6-ounce champagne coupes.
• Put the Meyer lemon juice, rum, regular lemon juice, orange liqueur and almond syrup in a cocktail shaker. Add 2 cups shaved ice. Shake until the mixture is a slushy consistency.
• Spoon about 4 ounces of the slushy into each of the chilled coupes. Garnish with a maraschino cherry.

Steps:

• To a martini shaker filled with ice, add vodka, brandy, and pear nectar. Shake and strain into martini glass. Top with Champagne and serve.

Steps:

• In a small saucepan, bring 1 cup water to a boil. Remove from the heat and immediately add the sugar, salt, and elderflowers, stirring until the sugar is completely dissolved. Let steep for 10 minutes and then strain. Let cool. Combine with the grapefruit juice to taste, and serve chilled or over ice.