Her Valentine Cocktail
The recipes we create at Thyme are shaped by the seasons, ingredients that are delicious at that particular moment in the garden. With rhubarb, at this time of year, we are prepared to cheat a little. ‘Forced rhubarb’, a process discovered by happenstance in The Chelsea Physic Garden in 1817, is the process whereby rhubarb plants are covered, forcing the plant to search for light; the resulting stalks are thin, delicate and delightfully pink. Forced rhubarb is tart and needs very little preparation to bring out its flavour, just the magical addition of sugar. Look out for rhubarb from the 'Yorkshire Triangle', simply because it is traditionally the best quality British rhubarb you can buy. This bubbly pink cocktail is perfect for a Valentine’s toast alongside your loved one's 'Call me Old Fashioned'.
For the syrup:
- 1 kg of forced rhubarb (this should give you around 500 ml of juice)
- 250 g caster sugar
- Chop the rhubarb and feed it through a juicer until you have 500 ml.
- Pour the juice into a saucepan, combine with the sugar and bring to simmer. Be careful not to boil.
- Hold the temperature around 80°C for 15 minutes to pasteurize the syrup.
- Strain into clean bottles using cheesecloth or muslin.
- The syrup should keep for 4 weeks in the refrigerator.
For her cocktail:
- 15 ml forced rhubarb syrup
- 15 ml lemon juice
- 25 ml H by Hine VSOP
- 10 ml Lanique rose petal liqueur
- 5 ml Pernod absinthe
- 1 dash Bittermens burlesque bitters
- Top up with Nyetimber classic cuvee
- Garnish rhubarb spiral
- Shake all ingredients (except the Nyetimber and garnish) in a shaker
- Double strain into a champagne flute.
- Top up with Nyetimber.