Get refreshed with this icy-cold rhubarb, sherry and gin cocktail.
Add all the ingredients to a shaker and fill with ice.
Shake, and strain into a rocks glass filled with crushed ice.
Garnish with a mint sprig.
Add all the ingredients to a saucepan and cook over low heat, stirring until the sugar dissolves. Cook for 5 minutes more, turn of the heat and let cool completely. Strain, and store in the refrigerator for up to a month.
This cocktail is served at Madam Geneva in New York.
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