INGREDIENTS

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.

METHOD

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.