She then poured into a Boston shaker:
12.5 ml fresh lemon juice
25ml Rhuby liqueur
25.5 ml Plymouth Gin
2.5 ml Gomme
Shake up and pour into emptied Champagne flute. Top up with some pink Champagne and add garnish.
Rosie brought with her warmth and spiced up Rhubarb, garnished with a fresh rhubarb in cinnamon sugar, blow torched to be caramelized.
Her classic Daiquiri she used muddled fresh rhubarb instead of a bitter and showed great craftsmanship on the floor thinking fast and creatively on her feet.
Little Jar of Rhuby was a beautifully presented cocktail poured straight up in a crystal, hand-cut, small tumbler. The base with tequila, vermouth and angostura bitters – Rhuby still managed to show its taste. The drinks were a delight to eye and palette.