The classic pairing of rhubarb and ginger in a delicious Summer party drink
24 JUNE 2009
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.