Add all the ingredients in a shaker with ice and shake for a few seconds. Strain into a martini glass and garnish with a twist of lemon peel.There are plenty of rhubarb gins around but why not try making your own? Infuse 200 grams of fresh chopped rhubarb stalks in a glass jar with 250ml gin and leave to infuse for three days in a cool dry place, shaking it once a day. Strain the liquid out and add 10ml of simple syrup. You can then store it in a cool dry place for up to a month.
She says you need to take four elements into account when considering the quality of a gin: appearance, smell, taste, finish and story and ethos, asking yourself the following questions:is the liquid free from floating matter? Is it the colour that the distiller intended, according to the style? If tinted or coloured, is the shade appealing?is the scent appealing? Does it burn? Are there any clearly identifiable botanical scents, or does it just smell of booze? Are there many botanical layers...
“Sometimes when a cocktail isn’t balanced, it’s easy to make the mistake of adding more ingredients in an attempt to fix it,” Maria continues, which won’t work if you’re just using ingredients to fill gaps of missing flavours. But some cocktails do work with more ingredients, if they pair well together, like Tiki-style cocktails.“Try to always use fresh ingredients and good quality gin and mixers,” Maria says.
Maria advises taking care with your cocktails, as you would with cooking a homemade meal, adding that,”the more love you add the better it will taste!”
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