I love coming up with all sorts of rhubarby concoctions, and this sparkly drink is just perfect to celebrate rhubarb season. I came across this cocktail at a bar in Copenhagen and instantly fell head over heels for this fizzy treat. By macerating instead of cooking the rhubarb, it keeps its crunch, which is surprisingly pleasant, and original. I hope you like this cocktail as much as I do!
This is a recipe from my book ‘Barcelona, Istanbul, Berlin’.