There are multiple variants of this recipe around. We started with Warner Edwards' own and offer up the addition of pink peppercorns and coriander seeds to add a little spice if you like.
Personally, I find Warner Edwards Rhubarb sweet enough, though they recommend adding a little lime cordial to the recipe to sit in the mix.
- 50ml Warner Edwards Victoria’s Rhubarb Gin
- 25ml Fresh lime juice
- 20ml Sugar syrup
- Sprig of mint to garnish
- 3 Dashes of pink grapefruit bitters (optional)
- 1tsp Coriander seeds (optional)
- 1tsp pink peppercorns (optional)
If you like the sound of the coriander/peppercorns - prepare your own sugar syrup by toasting them on high heat. Once they start to give off fragrance, add 50ml water & 60g of caster sugar.
Allow the sugar to dissolve and cook lightly for about 10 minutes, then strain into a pouring jug ready for action.
Shake all the ingredients together with ice in a cocktail shaker, then strain into a glass.
Add a little soda if you want make it a bit longer & finish with the mint garnish.