40 ml The King’s Ginger
15 ml homemade rhubarb syrup*
25 ml Twinings Lemon & Ginger tea**
10 ml fresh lemon juice
25 ml English sparkling wine
Fresh ginger, raspberry and small sprig of mint to garnish
Place two big ices cubes in a tea cup. Add all the ingredients except the sparkling wine and stir.
Carefully top with the sparkling wine and gently stir again. Garnish with a thin slice of ginger, raspberry and the mint sprig secured with a cocktail stick.
Homemade rhubarb syrup:
Chop two sticks of rhubarb into one inch pieces. Place in a pan and cover with one cup of water, two tablespoons of caster sugar and a dash of vanilla extract. Bring to the boil and simmer until the rhubarb is mushy. Leave to cool then strain through a piece of muslin or strainer into an airtight jar.