Rhabarber Collinns mit THE DUKE Gin Rhabarber Infusion

Rhubarb Collins


4 cl THE DUKE Munich Dry Gin

Rhubarb infusion*

2 cl fresh lemon juice

2 cl rhubarb syrup

Soda water



Add lemon juice, rhubarb syrup and gin to a shaker and shake vigorously with ice. Then strain into a highball glass filled with ice cubes and top with soda. Finally garnish with a rhubarb stalk.

*Preparation of THE DUKE rhubarb infusion

Place 50 g of rhubarb in a sealable container, e.g. a Weck glass, and pour 20 cl of THE DUKE Gin over it so that the rhubarb is covered. Close the container and let it rest for 3 hours, then strain the rhubarb out of the gin.