TIPPLE OF THE MONTH

Fruity, herby, fizzy – this cocktail will have you feeling like spring has truly sprung.

Kay Prestney

RHUBARB AND BASIL COCKTAIL Serves 6-8 400g rhubarb, washed, trimmed and cut into 5cm pieces 1 tbsp honey 3 tbsp fresh orange juice Large handful of fresh basil leaves 12 ice cubes 6 shots of vodka (optional) 2 x 750ml pink lemonade 2 unwaxed limes, to garnish 1 Place the rhubarb in a medium-sized saucepan on the hob over a medium heat. Add the honey and the orange juice. Stir continuously and cook for about 20 mins, or until the rhubarb has softened and the honey has melted. Allow to cool. 2 Place the rhubarb in a blender and blend until smooth. 3 Saving six sprigs to garnish, cut the basil into ribbons and bash them with the back of a metal spoon to release the flavour, then place in the glasses. 4 Fill six tall…

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The Simple Things (Digital) - 1 Issue, March 2025

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