With the weather improving, I thought it would be nice to include a summer cocktail in my latest seasonal menu. For ease and to save time on the day, you may want to make the rhubarb syrup in advance – any leftovers can be stored in a bottle in the fridge for another occasion.
I always have one or two infusions to hand, usually made from something I’ve grown – be it a fruit, edible weeds, herbs or flowers such as elderflower – to preserve things and have them ready for a spontaneous cocktail.
I try to base my menu on what abundance of produce I have ready in my garden, and what is locally available. It should work as a simple template for both preparing your dishes and getting the timing perfect. These recipes are a great guide for other colourful seasonal dishes to have up your sleeve throughout the year, to really make entertaining easy.
Disclaimer: The copyright of this article belongs to the original author. Reposting this article is solely for the purpose of information dissemination and does not constitute any investment advice. If there is any infringement, please contact us immediately. We will make corrections or deletions as necessary. Thank you.
