The finest rhubarb provides abundant ‘fresh-cut’ tartness and the introduction of hibiscus flower brings sophistication to G&Ts. Inspired by the chefs who chose to poach rhubarb in hibiscus flowers to bring out sweetness and tart notes; this pink-hued tonic brings out the best in spiced gins. Pairs beautifully with spiced gins with heavy notes of cinnamon, cardamom and anise. Staffordshire spring water is combined with essences extracted from rhubarb and hibiscus, along with the natural cinchona bark and the finest British sugar beet. Translated by Google