- 50ml rhubarb infused Beefeater Gin
- 75ml apple and rhubarb juice (Beefeater recommends Chegworth Valley) If you cannot get Chegworth use good quality cloudy apple juice with dash of lemon juice
- 50ml ginger beer
To make infusions, put 250g of fresh fruit into a bottle of Beefeater Gin with two tablespoons of caster sugar. Leave to infuse for one month. Alternatively, you can speed up the process to a week by running the infusion through the dishwasher a couple of times before letting it steep – it is best to use a large Kilner jar for this to ensure a tight seal. When ready to use, strain the infusion through fine muslin.
Pour the first two ingredients into a highball glass filled with ice. Stir to mix and top up with ginger beer. Garnish with a thin stick of rhubarb.