Captain Morgan Sliced Apple and Rhubarb Fizz

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Step 1.

Grab your longest, pinkest rhubarb stalk and use a peeler to make a few ribbons.

Step 2.

Finely chop the remaining rhubarb and pop it into a heat-proof bowl. Add the grenadine and toss to coat.

Step 3.

Heat the syrup to a simmer and pour over the chopped rhubarb. Let that steep until it's around room temperature. Pass through a fine sieve and store in the fridge. The syrup will keep for up to a week.

Step 4.

Combine 25ml of the rhubarb syrup with 50ml of Captain Morgan Sliced Apple, lemon juice and egg white in a cocktail shaker. Add one ice cube and dry shake for 10 secs. Now fill to the brim with ice and shake again for 15 secs.

Step 5.

Strain into a chilled tumbler, top up with sparkling water and garnish with a rhubarb ribbon and a lemon twist.

Serves 1: 1.25 Units of Alcohol Per Serve.

In partnership with Captain Morgan.

Serves 1: 1.25 Units of Alcohol Per Serve.

50ml Captain Morgan Sliced Apple
200g Rhubarb
10ml Grenadine
220ml Simple Syrup
25ml Lemon Juice
½ Egg White
Handful of Cubed Ice
20ml Sparkling Water
Rhubarb Ribbon and Lemon Twist Garnish