Why did I name this the Pink Tulle? Well, it's pink...and it makes your palate do a pirouette! How's that?! On Sunday Jake wanted a mimosa-type drink. I had a bottle of Italian bubbles. I had some rhubarb syrup. And I had some absinthe. I sprinkled in some culinary fairy dust AKA fennel pollen and called it good.
Ingredients (makes 1 drink)
- chilled sparkling wine of your choice (prosecco, champagne, or sparkling wine)
- 1 t rhubarb syrup
- 1 t absinthe
- fresh rhubarb for garnish
- fennel pollen for garnish
Pour the syrup and absinthe into your serving glass. Add a pinch of fennel pollen. Top it off with your sparkling wine. Garnish with either a full stalk of rhubarb or thin slices that will float on top. I tried it both ways.
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