The finest rhubarb provides abundant ‘fresh-cut’ tartness and the introduction of hibiscus flower, brings sophistication to G&Ts. Influenced by 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.