Cocktail of the week: Bottle & Rye’s rhubarb sherbet gimlet – recipe | Cocktails


Tright here’s nothing fairly like a gimlet for a pre-dinner snifter – they’re elegant, refined and fairly all on the identical time. You’ll have to make the rhubarb pisco forward of time, in addition to the rhubarb cordial, except you’re utilizing a shop-bought one; each preserve effectively for a few weeks.

Rhubarb sherbet gimlet

Serves 1

For the rhubarb-infused pisco
250ml pisco – we use El Gobernador
100g pink rhubarb, roughly chopped

For the rhubarb cordial (if making your personal)
100ml water
100g sugar
100g rhubarb
, chopped
About 3g citric acid

For the drink
50ml strained rhubarb-infused pisco (see above and technique)
30ml rhubarb cordial – do-it-yourself (see above and technique) or shop-bought
10ml dry white vermouth – we use Dolin
5 drops of rose water
1 sprig rosemary
, to garnish (non-compulsory)

First, infuse the pisco. Pour the pisco right into a jar or container, add the rhubarb items, shake gently, seal and depart to infuse in a single day, or for as much as 24 hours. Pressure and retailer in a clear jar within the fridge, the place it should preserve for as much as two weeks.

Subsequent, make the cordial, except you’re utilizing a shop-bought one. Put the water, sugar and rhubarb in a pan, carry to a boil, stirring to dissolve the sugar, then flip off the warmth, cowl and depart to infuse in a single day. Filter right into a measuring jug, then stir in 1g citric acid for each 100ml of cordial. Pour right into a clear jar and seal. The cordial, too, will preserve for as much as two weeks.

To make the drink, pour all of the liquids into a calming coupette, stir, garnish (we use a slice of candied rhubarb, slightly than the rosemary) and serve.