GHH Newspaper Issue 7 - Flipbook - Page 6
SIP OF THE SEASON
Low & No Inspo
Sun’s out, spirits up! (But maybe not every kind of
spirit). This summer, we’re keeping things light on the
head and full on !avour. Our low-and-no cocktails are
having a moment, thoughtfully shaken, beautifully
balanced, and every bit as satisfying as the spirited sort
(just without the fog the next morning).
Ingredients
Our sip of the season comes from the ever-curious
Francesco Canessa at No. 42 Margate: the Rhubarb
Jasmine Soda. Bright, floral, and gently tangy, it’s a
glass of summer in full bloom; sharp rhubarb, soft
jasmine, and a lively sparkle that feels made for sunwarmed afternoons by the sea.
Method
1) Juice the rhubarb in an extractor or juicer.
2) Bring it to a simmer to skim any green pulp on top.
3) Add the same weight in sugar and bring to the boil
to make a syrup.
4) Strain the syrup.
5) Once you have the syrup made, add 15ml of syrup to
15ml of lemon juice and stir.
6) Top with the soda or any alternative that you like.
7) Rhubarb Jasmine Soda is best served chilled, in a
highball glass, somewhere under the sun!
Francesco’s sharing his recipe, so you can bring a little
Margate magic home. Or better yet, let us pour it for
you, best enjoyed with salty air, good company, and
nowhere else to be.
7
GUESTHOUSE
Fresh rhubarb
White sugar
15ml lemon juice
London Essence Co. White Peach & Jasmine Crafted
Soda or alternative
