LILAC'S BARBELLA
A creamy, indulgent cocktail created by Lilac - softly spiced, gently sweet and beautifully balanced. Black Cow Vodka meets vermouth, rhubarb and cream for a serve that’s rich, smooth and quietly luxurious.
Ingredients
Black Cow vodka, 30ml
Vermouth Rosso, 25ml
Vermouth Bianco, 25ml
Cointreau, 5ml
Rhubarb Syrup, 40ml
Sprinkle of cinnamon
Top up with double cream
Garnish with flowers
Vermouth Rosso, 25ml
Vermouth Bianco, 25ml
Cointreau, 5ml
Rhubarb Syrup, 40ml
Sprinkle of cinnamon
Top up with double cream
Garnish with flowers
Step by step
To make the rhubarb syrup, chop the Rhubarb into small pieces and put into 1.5 litres of water. Cook for 30 minutes. As it cooks, clear any foam on the top. After the rhubarb has cooked add a pint glass of sugar and a dessert spoon of citric acid. Stir and leave to cool.
~
Put all the ingredients in the shaker then shake for 10 seconds.
~
~
Double strain into a martini or coupette.
~
Leave some space to top up with double cream (shake the double cream beforehand so it gets thicker!).
~
Garnish with edible flower. 
