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Ginny's Gin Strawberry and Rhubarb Tom Collins


2 oz Ginny’s Gin
1 oz Freshly squeezed Meyer lemon juice
1 oz or to taste strawberry and rhubarb syrup infused with an optional pinch of pepper and coriander*

Mix it up
*To make the syrup
Add a cup of strawberries, halved, a cup of chopped rhubarb, 1/2 cup of sugar and 1/2 cup of water to a pan; add a pinch of coriander and black pepper. Bring to a boil. Simmer 15-20 mins until fruit has broken down. Remove from heat and allow to cool. Strain through a sieve pressing down on the solids. Store in the fridge in a sealed jar.

Shake first three ingredients with ice and pour into an ice filled cocktail glass. Top with club soda and garnish with rhubarb ribbons.

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