We think at Oriana B that drinking delicious beverages is a great way to relax throughout the spring time especially at Easter parties and occasions. As part of our Easter Tableware collaboration with McNally Family Farm, Rory Cruickshank of the farm café showed off his bartending skills when creating this lovely refreshing Gin Rhubarb Sour cocktail.
Incorporating homemade rhubarb syrup from their own grown fresh rhubarbs from the farm. The tanginess from the rhubarb with the strong aroma from the gin created a lovely light and sour cocktail perfect for spring. You can recreate this fabulous cocktail complete with our unique Green Glass Tumblers! These are made from recyclable glass so it's very lightweight and easy to grip which is just perfect for swanning about on those warming spring days.
Look at these beautiful coasters! These set of 4 bold marble coasters are a bright and bold way of keeping your drink steady and your furniture in tip top shape. They can be used on a spring table setting but they can also be a everyday staple using them in any space at home.
Light and Colourful! This serving botanical print tray is perfect for every season especially spring. The colourful pattern on the tray is really bright and very contrasting with the black tray itself, it's made of birchwood so it's very light and easy to put many seasonal dishes on top of on a spring table setting.
Get ready to shake it up! McNally Family Farm's Gin rhubarb sour is just tasty and light which is needed for a fine spring day. Keep on reading to find out how to make your own homemade rhubarb syrup to go into your very own gin rhubarb sour!
250g chopped rhubarb
2 star anise
1/2 orange zest
1. Pop your rhubarb and water into a pot and bring to a gentle simmer.
2. When your rhubarb is softened, turn off your heat and cover with a lid.
3. Leave for 30 minutes to infuse.
4. After 30 minutes, strain your rhubarb mix through a fine sieve, pour the juice into another clean pot
5. Add your sugar, orange zest and star anise and bring to a simmer, stirring to make sure the sugar is dissolved.
6. Turn off the heat again and leave to infuse for 15 minutes before straining and bottling.
Gin Rhubarb Sour
1 ounce rhubarb syrup (previously made, replacing sugar syrup with the rhubarb)
2 ounces Gin
1 1/2 ounce lemon juice, squeezed
1 egg white, separated
sprinkle of dried rose petals, to garnish
frozen ice cubes
1. Add your gin, lemon juice, rhubarb syrup and egg whites into the cocktail shaker.
2. Give your cocktail shaker a dry shake.
3. Add ice cubes to your cocktail shaker
4. Put some ice cubes into the glassware of your choice
5. Strain the gin rhubarb sour into the glassware
6. Sprinkle dried rose petals to garnish.
To see how it's made on video, don't forget to check out our new YouTube video here!