The most gorgeous cocktail made with fresh rhubarb syrup. Any leftover rhubarb syrup can be saved for up to a week in the fridge and mixed with sparkling water for a refreshing drink.
- 50 ml good quality gin
- 25 ml rhubarb syrup see below
- 25 ml fresh lemon juice
- 25 ml aquafaba or 1 egg white
- to decorate: fresh stalk of rhubarb
- 4 large stalks forced rhubarb chopped into 1 inch pieces
- 185 g sugar
- 1 strip lemon peel
To make the rhubarb syrup, combine the chopped rhubarb, sugar, lemon peel and 175ml water in a saucepan. Bring everything to a boil, then reduce the heat to a simmer and bubble gently for 6-8 minutes, or until the rhubarb is breaking apart. Remove the pan from the heat and allow to cool completely before straining through a sieve. Refrigerate until ready to use.
To make your cocktail, combine the gin, rhubarb syrup, lemon juice and aquafaba with a handful of ice in a cocktail shaker. Pop the lid on and shake vigorously until the mix is very frothy and the shaker is ice cold. Strain into a coupe glass and serve with a tiny peeling of fresh rhubarb on top.
Don’t waste the rhubarb that you strain from the syrup! It’s perfect on porridge.
Love a fruity cocktail? Then you need to try my Blood Orange Cocktail next.