Yesterday, I picked up what I thought was rhubarb with the intention of using it for cocktail syrup and to make a pie
As I was cooking the syrup I noticed that the colour wasn’t very vibrant so I checked the packaging and it was actually rainbow chard!
Waste not, want not!
So I used:
30ml Gin
30ml Chartreuse
15ml Homemade Rainbow Chard sugar free syrup
30ml Lemon juice
15ml Pineapple juice
15ml Chambord
Place all ingredients in a cocktail shaker and shake vigorously with ice until combined.
Double strain into tiny martini glasses and garnish with edible honey bee Violas
Salud! Drink Responsibly and take care of you
Recipe & photography ©️ @the_margarita_mum