- 2 oz Dry Line Gin
- 1½ oz rhubarb purée (made with fresh rhubarb, lemon juice, lemon zest, sugar, and water)
- Splash of St-Germain elderflower liqueur
- Equal parts lemonade and soda water
In an ice-filled pint glass combine Dry Line Gin, rhubarb puree, and splash of St-Germain. Fill remaining space with equal parts lemonade and soda water. Shake and strain into a tumbler of fresh ice. Garnish with a rhubarb stalk and cucumber.