A very British cocktail recipe. This is a twist on the classic spritz, typically a bitter spirit such as Campari or Aperol topped with prosecco. Jason Atherton's version uses Kamm & Sons, a ginseng-based bitter aperitif, English fizz and a rhubarb syrup.
Get rid of those sad dishes of crisps & nuts & serve these little puff pastry nibbles to your guests instead! Perfect party snacks just in time for the holiday season! :-) (use gluten free puff pastry!