Life of luxury
I’m just back from a lovely luxurious weekend at Crieff Hydro. We were there for a wedding but managed to fit in plenty of eating, drinking and relaxing too. We started with these scrummy champagne rhubarb cocktails, made with some home made rhubarb syrup (thanks to my mum and dad for growing so much they had to give some away) and a bottle of fizz, with a strawberry popped in for good measure. We enjoyed these on our first night, in between some time in the spa and our dress-up dinner, and they certainly got things off to a good start!
Rhubarb simple syrup (recipe from Pink of Perfection)
1. Chop 3-4 stalks rhubarb and put in a pan with 1 cup sugar and 1 cup water. Place over a moderately high heat and bring to the boil.
2. Lower heat and simmer for 15 minutes until rhubarb is softened.
3. Strain mixture, mashing the rhubarb to release as much juice as possible, and transfer to a jar once cooled.
This will keep in the fridge for up to 3 weeks, if it lasts that long. For our champagne cocktails we just mixed a good dollop of syrup with some sparkly stuff. Delicious!
Things will be quiet here for the rest of the week as I’m off to London in the morning for some tennis and sistery fun. I suspect the queue will be as wet as the first time I went. This time I’m taking my wellies!