The finest rhubarb provides abundant ‘fresh-cut’ tartness and the introduction of hibiscus flower brings sophistication to G&Ts. Inspired by the chefs who chose to poach rhubarb in hibiscus flowers to bring out sweetness and tart notes; this pink-hued tonic brings out the best in spiced gins or ginger liqueur cocktails.
Drink: Pairs beautifully with spiced gins with heavy notes of cinnamon, cardamom and anise. Also a great accompaniment to a wheat based vodka with natural vanilla notes.
Food: Mexican, Portuguese & English cuisine, dishes such as salsa, pork, beetroot or a goat’s cheese salad.
Staffordshire spring water is combined with essences extracted from rhubarb and hibiscus, along with the natural cinchona bark and the finest British sugar beet.
Available in 200ml bottles.
Rhubarb Tonic Water 200ml
Ingredients- Sparkling spring water, fructose, acid: citric acid; natural flavours including quinine, colouring concentrate from carrot.