30mls chilled Aroha Rhubarb Cordial.
90mls chilled Prosecco (or other sparkling wine).
Chilled soda water.
Magic Colours White Lustre Dust (optional).
Sprigs of fresh basil.
Pour rhubarb cordial into a champagne glass (coupe or flute). Top with 90mls of Prosecco, a sprig of fresh basil (bruise slightly to release just a touch of the essential oils) and a pinch of lustre dust for extra sparkle and stir gently to mix. Top with soda water and serve.
- Tags: sides