A seasonal twist on the traditional Gimlet.

 

INREDIENTS

50ml Pentire Adrift
*25ml Rhubarb, lemon & rosemary syrup
Sprig of Rosemary
Dehydrated rhubarb

GARNISH

Slice of dehydrated rhubarb.

METHOD

Chill your chosen glass in the freezer. Add the Pentire, rhubarb syrup and the sprig of rosemary to a cocktail shaker along with ice and shake hard. Strain into the chilled glass and garnish with a shard of dehydrated rhubarb.

*How to make the Rhubarb, lemon & rosemary syrup

• 200g Fresh lemon juice
• 400g Caster sugar
• half a stem of Rhubarb, roughly chopped

Strain lemon juice into a saucepan and bring to a gentle simmer then add sugar and take off the heat. Stir to dissolve before adding half a stem of rhubarb (roughly chopped) and blend. Fine strain before leaving to cool. Bottle in a clean container, store in the fridge and use within 2 weeks.