With the expansion of flavoured gins over the last few years one of the most popular has seen many well known brands and distillers explore the use of Rhubarb in their distillation process.

One of our favourites this year has been Whitley Neill Rhubarb & Ginger. This gin has a lovingly tart rhubarb flavour which is enhanced by the smooth London dry gin whilst the inclusion of ginger adds a warmth and lingers on the palate adding to the full-bodied finish.

Cocktails are a wonderful way of showcasing spirits, liqueurs or mixers in a variety of styles each of which vary from region, bar and even bartender. Our founder Chris really enjoys a robust, yet complex gin cocktail and one of his favourites is the French 75.

This classic gin cocktail is made up of gin, champagne, lemon juice and sugar and was created in the New York bar Paris by barman Harry MacElhone. The cocktail can be dated back to 1915 and we felt it was due a lovingly created, new edition.

Our Rhubarb & Ginger 75 is a combination of Whitley Neill Rhubarb & Ginger, sugar syrup, lemon juice and we’ve swapped champagne for prosecco to add a slight dryness to compliment the tart nature of the gin. You can find our recipe below.

WHAT YOU NEED

  • 15ml sugar syrup (2:1 ratio)
  • 15ml freshly squeezed lemon juice
  • 50ml Whitley Neill Rhubarb & Ginger Gin
  • Prosecco or Champagne
Whitley Neill Rhubarb 75 Gin Cocktail

RHUBARB & GINGER 75 RECIPE

STEP 1

For the sugar syrup: Combine 200g water with 100ml of water and heat over a medium heat until all sugar is dissolved and reduce by half. Allow to cool and pour contents into a container or a recycled wine bottle would work great also.

STEP 2

For the cocktail: Combine all but the Champagne in a cocktail shaker filled with ice.

STEP 3

Shake hard for 5 seconds.

STEP 4

Pour into a large Copa or wine glass filled with ice.

STEP 5

Top with chilled Champagne or prosecco to taste.

STEP 6

Garnish with rhubarb ribbons or a lemon wedge