Pour 1/4 cup granulated sugar with a dusting of ground cinnamon in a small plate. Mix to combine. Rim cocktail glasses with the sugar mixture.
Add Hudnott’s Rhubarb Vodka to shaker with ice. Shake, pour over ice in a lowball glass. Fill with cream soda.
Sugar syrup is in many cocktail and is easy to make. Once made you can store in a fridge for up to one month.
In a medium saucepan combine equal measures of sugar and water. Bring to a boil, stirring, until sugar has dissolved. For smaller quantities just combine freshly boiled water with equal amounts of sugar and stir well to dissolve sugar. Allow to cool.
Best to mix the wine, Hudnott’s and fruit in an airtight container and leave overnight, preferably in the fridge. Half fill a 2 litre jug
In a cocktail shaker filled with ice, shake together the first three ingredients and strain into a rocks glass filled with crushed ice, mounded high.
Fill glass with ice. Pour Hudnott’s Redcurrant Vodka over ice and add the lemon juice. Top with ginger ale and garnish with squeezed lemon wedge.
