Rhubarb ginger apple cocktail recipe

Beautiful purple-hued cocktail for summer evenings

• 50ml rhubarb infused gin (see below)
• 75ml apple and rhubarb juice (or good quality cloudy apple juice with a dash of lemon juice)
• 50ml ginger beer

1. Put 250g rhubarb into a bottle of gin with 2 tbsp of caster sugar. Leave to infuse for a month. When ready to use, strain the infusion through fine muslin.

2. Pour the first two ingredients into a highball glass filled with ice.

3. Stir to mix and top up with ginger beer. Garnish with a thin stick of rhubarb.

© Beefeater Gin