This Rhubarb and Custard cocktail is a party favourite and sure to wow your guests. Made with Edinburgh Rhubarb and Ginger Gin and creamy advocaat, it’s a summer winner.
INGREDIENTS :
30 ml Dry Gin
45 ml Advocaat
45 ml Edinburgh Gin Rhubarb and Ginger Liqueur
90g caster sugar
1 tsp lemon juice
Ice
310g chopped rhubarb
HOW TO MAKE :
Put the caster sugar in a saucepan with 75ml water and heat gently until sugar dissolves
Add the chopped rhubarb, cover and simmer gently for 5 minutes, until tender
Press through a fine sieve over a bowl so you just have the juice, with no pulp
Pour back into pan and boil rapidly for a few minutes until syrupy
Allow to cool. Keep the remaining syrup in the fridge, covered, for up to a month
Shake the gin, gin liqueur, 50ml of the rhubarb syrup, advocaat, lemon juice and ice together until mixed and chilled
Pour into a cocktail glass.
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