Sweet, sour, fizzy and punchy, this cocktail reflects the diversity of the region’s flora.
25ml Isle of Raasay gin
25ml Rhubarb syrup or rhubarb liqueur
12.5ml (Half measure) Lemon juice
Top with fizz
Combine the gin with rhubarb syrup and lemon juice. Top with fizz and serve.
Serve over ice with a twist of lemon.