Well, turns out the rhubarb gin did not take long at all to infuse. Either that, or we are far too impatient. Or possibly both. And so, in under about a week, it was time for another gin cocktail. It's March not January, perfectly acceptable to have two cocktails this month.
We put a generous splash of the rhubarb gin into the bottom of a couple glass, added a couple of drops of our own blend orange bitters, and topped it with prosecco. A little bit inaccurate measurements but we were going for a kir royal / champagne cocktail type proportions. You get the idea.
Delicious. It is quite tart and, for the sweeter toothed cocktail drinkers, could benefit from a splash of Cointreau. Next time. Because we had it to hand, we also floated a little piece of dehydrated rhubarb on the top. Completely superfluous but it did make us feel rather glam while sipping it.
A little vine of the cocktail being prepared:
And the rhubarb being dehydrated: