By | July 19, 2016


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.


  • 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
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