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A cocktail creation by Maximilien Jean

Updated: Aug 29, 2020


1 oz rhubarb syrup (rhubarb, simple syrup and tartaric acid)

¾ oz gin

¾ oz rosé wine

½ oz aquafaba

¼ oz lemon juice


Pour all ingredients in a shaker filled with ice and shake vigorously. Double strain in a chilled coupette.


Edible flower.

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