A signature Thyme cocktail, inspired by the produce grown in our kitchen garden, 'Rude Bob' is a perfect aperitif in that magical hour or two before dinner, or simply to enjoy on a balmy afternoon. Fascinatingly, rhubarb is actually a vegetable not a fruit, related to both sorrel and dock; the edible stem is fruity, tart and sour. It grows in two main crops, the first can be harvested as early as February when it is ‘forced’ under bell-shaped terracotta pots, the second with darker stems runs through spring into summer and if your garden is sheltered into the autumn. It is particularly delicious with citrus and ginger. If you don't want to make the syrup, a rhubarb cordial from the supermarket would suffice and you could garnish with thinly sliced ginger as an alternative to the rhubarb thins.
- 30 ml Chase GB Gin
- 15 ml Aperol
- Splash grapefruit juice (10-15 ml)
- 20 ml rhubarb & ginger syrup
- Castle Brook English sparkling wine
- Add all ingredients except Castle Brook English sparkling wine into a shaker and shake with ice.
- Double strain into a high ball over plenty of cubed ice.
- Gently stir and top with Castle Brook.
- Garnish with Rhubarb thins.
For the rhubarb & ginger syrup:
- 500 g rhubarb in 2cm cubes
- 4 tbsp chopped ginger (small cubes, thin slice)
- 400 g sugar
- Cover your rhubarb and ginger with sugar in a sterilised containter and seal.
- Refrigerate for three days, stirring once a day with a wooden spoon.
- Strain into a sterile glass bottle and it should last for up to three weeks.
For the rhubarb thins:
- 1 rhubarb stem, cleaned and thinly sliced using a mandolin
- Unrefined caster sugar to cover
- Place rhubarb slices on a non stick tray and cover with caster sugar.
- Place in the oven and dehydrate overnight at 50°C.
- Be careful not to overdo the sugar as you will end up with jam. Ideally you are looking for a balance of sweet, tangy flavours from the rhubarb thin.