Celebrate Pride with this refreshing cocktail from Beach Bay Cafe's award-winning bar manager Adrian Lindner
1 1/2 oz. gin
3/4 oz. lemon shrub (see step 1)
1 oz. rhubarb syrup (see step 2)
2 oz. soda water
1 small cucumber (thinly sliced for garnish)
Combine 1 cup water with 1/2 cup lemon juice, 3/4 cup red wine vinegar and the peel of 1 whole lemon in a pot. Bring to a boil then leave to cool overnight.
Combine 1 cup chopped rhubarb with 1 cup simple syrup in a saucepan and bring to a boil. Lower the heat to a simmer and cook gently until fruit is soft and liquid has thickened slightly (approximately 20 minutes). Strain the mixture over a bowl and refrigerate.
Cut cucumber lengthwise into thin strips with a vegetable peeler or mandolin.