Spiced rhubarb gimlet
Serves 4 | prep 10 mins | total time
- 200g rhubarb
- 1 tsp coriander seeds
- 1 tsp pink peppercorns
- 60g caster sugar
- 4 tbsp lime juice
- 200ml gin
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.