Make the most of rhubarb season with these delicious and unusual cocktails. The rhubarb syrup can be made in advance and will keep for a month in the fridge.
Ingredients (makes 4)
85g caster sugar
300g chopped rhubarb
100ml rhubarb syrup (see above)
1 length rhubarb
To make the rhubarb syrup, put the caster sugar in a saucepan with 75ml water. Tip in the chopped rhubarb, cover with a tight-fitting lid and increase the heat a little so it begins to boil. Simmer, covered, for about 5 minutes until the rhubarb is very tender. Tip the pan’s contents into a fine sieve over a bowl. Use a wooden spoon to gently squeeze the rhubarb so that you get all the juices. Tip back into the pan and boil rapidly for a few minutes until just syrupy. Pour into a jug – you should have about 125ml – and leave to cool completely.
Chill 4 cocktail glasses. Shake the vodka and 100ml of the rhubarb syrup together with ice until mixed and chilled down. Pour into cocktail glasses, without the ice. In a separate jug, whisk together the advocaat and lemonade with more ice to lighten. Pour into each glass over an upsidedown spoon so it floats on the surface of the vodka syrup mixture.