Pink Sherbet

Short - tart - fruity

Shake with ice until cold and strain into a small chilled glass:
35ml Golden hour Gin
35ml Rhubarb syrup (Bubble 250g diced rhubarb, zest of 1 orange, 200g caster sugar & 300ml water for 10 minutes. Cool & strain)
10ml freshly squeezed lemon juice

Garnish with:
A heart cut from a strip of lemon peel, if you’re feeling fancy