Spiced rhubarb gimlet
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Ali Allen
Spiced rhubarb gimlet
Recipe by Ailsa Brown
Baby-pink stems are the stars of this elegant springtime cocktail
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ingredients
- 200g rhubarb
- 1 tsp coriander seeds
- 1 tsp pink peppercorns
- 60g caster sugar
- 4 tbsp lime juice
- 200ml gin
Step by step
Get ahead
Make the syrup up to a week in advance and keep in a sterilised jar in a cool, dark place. Sterilise your jar for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).
- Peel 4 strips from the outside of a stick of rhubarb for the garnish using a veg peeler, and roughly chop the rest of the rhubarb. Place a small saucepan on a high heat, and toast the coriander seeds and pink peppercorns. Once they start to smell fragrant, add 50ml water and the caster sugar.
- Allow the sugar to dissolve, then add the chopped rhubarb. Cook gently for 10 minutes until the rhubarb has broken down. Pass through a fine sieve into a jug, using the back of a spoon to push through and allow the syrup to cool.
- When ready to serve, shake the syrup, lime juice, gin and ice in a cocktail shaker and strain into glasses. Garnish each glass with a twist of rhubarb and top up with soda water if you like.
