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    Rhubarb Cream Float

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    Rhubarb Cream Float

    Rhubarb vodka with Balieys and cream is a festive dessert in a glass. 

    Serves: 1

    Ingredients

    30ml Balieys 

    20ml Chase Rhubard Vodka

    20ml double cream 

    1 egg white 

    100ml Cawston Press Rhubarb 

    Freshly grated nutmeg

    Method

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    1. Shake the Baileys, vodka, double creama and egg white without ice, then shake again with ice. 

    2. Fill a highball three-quaters full with cubed ice and top up with Cawston Press Rhubarb. Double strain the Baileys mix over the top and garnish with freshly grated nutmeg. 

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