Description
The finest rhubarb provides abundant ‘fresh-cut’ tartness and the introduction of hibiscus flower brings sophistication to G&Ts. Inspired by the chefs who chose to poach rhubarb in hibiscus flowers to bring out sweetness and tart notes; this pink-hued tonic brings out the best in spiced gins or ginger liqueur cocktails.
Drink: Pairs beautifully with spiced gins with heavy notes of cinnamon, cardamom and anise. Also a great accompaniment to a wheat based vodka with natural vanilla notes.
Food: Mexican, Portuguese & English cuisine, dishes such as salsa, pork, beetroot or a goat’s cheese salad.
Staffordshire spring water is combined with essences extracted from rhubarb and hibiscus, along with the natural cinchona bark and the finest British sugar beet.
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