Resident Bugle booze expert Abby Jones unveils her fave summer cocktail.
The rhubarb season is short and sour. Enjoy the last of it with this cocktail; easy to make, very pretty and goes down a storm at the BBQ.
Start off by making some rhubarb syrup which can keep in the fridge for a few weeks and can also be used on top of cakes or desserts.
Ingredients
30 ml white rum
2/3 sticks of rhubarb
200g sugar
Pinch of cinnamon
Pinch of nutmeg
Drop of vanilla essence
Lime
Mint leaves
Soda water
Method
Make the syrup by simmering the rhubarb, sugar, cinnamon, nutmeg and vanilla for 15 mins, then strain and let cool
Add mint leaves, lime juice and a grating of lime zest to a highball glass and muddle (bash about a bit)
Add ice, rum and 60ml of your rhubarb syrup
Dash of soda water (to taste)
Stir and garnish with mint leaf, lime wedge or stick of rhubarb
De-pimp it?
If you are going “virgin”, replace the rum with sparkling water.
