Pimms may be the traditional tennis tipple, but this Spritz version is less sweet and more refreshing. We recommend using large ice cubes, as they won't melt so quickly when transporting them. Start this recipe a day ahead to infuse the syrup and gin.
- 300 ml rosé
- 125 ml (½ cup) pink grapefruit juice, plus extra peel to serve
- Large ice cubes, soda water, strawberries and mint to serve
- 3 rhubarb stalks, thinly sliced
- 150 gm (⅔ cup) caster sugar
Pink grapefruit-infused gin
- 180 ml gin
- 4 thinly peeled strips of pink grapefruit rind, pith removed
- 1For rhubarb syrup, combine ingredients and 150ml water in a small saucepan and bring to a simmer over medium heat, stirring until sugar dissolves and rhubarb is tender (3-5 minutes). Leave to infuse (overnight), then strain (discard solids).
- 2For infused gin, combine ingredients in a bottle and leave infuse (overnight).
- 3Combine rhubarb syrup, infused gin, rosé and grapefruit juice in a bottle and refrigerate until chilled (3 hours).
- 4To serve, add ice cubes to glasses, pour over rosé-gin base, top with soda water and garnish with pink grapefruit peel, strawberries or mint.