This perfect pink tipple has the balance of sweet and sour nailed!

Some may say it’s not the right season for rhubarb and they would be right to a certain extent. However, you can buy this tart fruit all year round and we urge that you do, if only to make this tasty little number!


Rhubarb Sour

Method:

Put the sugar and water in a saucepan and stir over low heat until sugar dissolves.
Add the rhubarb and bring to a simmer until it softens. Leave to cool.
Strain over a bowl, pressing down on the rhubarb to extract the juice. Transfer the syrup to a jar or use immediately.
Add all the ingredients for the sour into a cocktail shaker. Shake hard for 30 seconds to froth up the egg white.
Add ice and shake again.
Strain into a coupe glass, garnish with a small piece of rhubarb or a lemon twist.

Ingredients:

50ml Six Bells London gin
30ml rhubarb syrup
25ml lemon juice
1 tbsp egg white
small piece of rhubarb
or a lemon twist to garnish

Rhubarb Syrup:

200g rhubarb, chopped
150ml water
150g sugar