This spring cocktail is ideal for a crowd, because you can prepare it in advance. Make your own rhubarb cordial – put 400-450g rhubarb, 250g sugar, the juice of half a lemon and 500ml water in a pan, bring to a boil, simmer until the rhubarb has disintegrated, then cool, strain through muslin into a jug (it will take a few hours to drip through) and refrigerate; or buy a decent commercial brand. Per serving:
60ml Bombay Sapphire gin
50ml rhubarb cordial
200ml tonic water
Pour five or six servings’ worth of gin and cordial into a big jug and refrigerate. When your guests arrive, pour into tall glasses, top with tonic and ice, and serve.
- Giovanni Spezziga is manager at Scarfes Bar, Rosewood London, WC1.
