Gerard Collins

Ingredients

5 cl. Ginderella
2,5 cl. sugar syrup (1:1) 
2 cl. rhubarb juice
0,5 cl. lemon juice 
top with soda (or sparkling water)

Method

This cocktail is a twist on the classic Tom Collins, in which sugar, lemon juice and gin are combined in a long drink or tumbler glass. The whole is poured over on ice and topped with soda (kind of sparkling water). John Gerard, botanist for King Charles I and the man who discovered the root and stem of the rhubarb plant are edible, named this cocktail Gerard Collins.

Recipe by Nick Baeyens www.applesandbooze.be