Ingredients:

• 1 ¼ oz. Ha’Penny Rhubarb Gin
• ¾ oz. Sirene Aperitivo
• ½ oz. Bordiga Torino Rosso
• ¼ oz. Clear Creek Cranberry
• Lemon peel, for garnish

Preparation:

• Stir all ingredients well and strain over a since large cube of ice. Garnish with a lemon peel.

Ingredients:

• ¾ oz. Ha’Penny Rhubarb Gin
• ¾ oz. Giffard Frais De Bois
• ¾ oz. Giffard Rhubarbe
• ¾ oz. Heavy Whipping Cream
• ¼ oz. Giffard Vanilla De Madagascar

Preparation:

• Shake all ingredients well with ice and strain into a chilled cocktail glass.  Garnish optional.

Ingredients:

• 1 ½ oz. Ha’Penny Rhubarb Gin
• ½ oz. Pimm’s
• ¾ oz. strawberry syrup
• ¾ oz. fresh lemon juice
• 1 dash cucumber bitters (can be muddled)
• 1 dash mint bitters (can be muddled)
• Mint & dehydrated lemon, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a chilled cocktail glass.  Garnish with mint & dehydrated lemon.

Ingredients:

• 1 ½ oz. Ha’Penny Rhubarb Gin
• ½ oz. rosemary and butterfly pea flower syrup
• ½ oz. fresh lemon juice
• Top with 2 oz. Fever Tree Ginger Beer

Preparation:

• Build in an ice-filled rocks glass.

Ingredients:

• 2 oz. Ha’Penny Rhubarb Gin
• ½ oz. fresh lemon juice
• ½ oz. simple syrup
• Top with sparkling wine
• Lemon twist, for garnish (optional)

Preparation:

• Shake all ingredients well with ice and strain into a Flute glass. Top with sparkling wine.

Ingredients:

• 2 oz. Ha’Penny Rhubarb Gin
• Top with Fever Tree Lemon Tonic
• Lemon slices, for garnish

Preparation:

• Build in an ice-filled rocks glass and garnish with fresh lemon slices.

Ingredients:

• 1 ½ oz. Ha’Penny Rhubarb Gin
• 3 strawberries (sliced)
• ½ oz. fresh lime juice
• Top with sparkling water
• Lime wedge, for garnish

Preparation:

• Place sliced strawberries in the bottom of a highball glass. Build cocktail over ice (crushed ice recommended) and garnish with the lime wedge.