The other day I made a delicious apple and rhubarb pie (recipe details on my new page @the_margarita_mum_food and I retained the sugar free rhubarb syrup for cocktail use!
I used:
30ml Coconut Rum
30ml Velvet Falernum
30ml Skinos
30ml Lemon juice
30ml pineapple juice
Dash of homemade rhubarb syrup
Place all ingredients in a cocktail shaker and shake vigorously with ice until combined
Double strain into your favourite cocktail glass and garnish with glorious edible Violas
Recipe & Photography ©️ @the_margarita_mum
Salud! Drink Pink and Responsibly