Cocktail of the week: Bottle & Rye’s rhubarb sherbet gimlet – recipe | Cocktails


There’s nothing quite like a gimlet for a pre-dinner snifter – they’re elegant, sophisticated and pretty all at the same time. You’ll need to make the rhubarb pisco ahead of time, as well as the rhubarb cordial, unless you’re using a shop-bought one; both keep well for a couple of weeks.

Rhubarb sherbet gimlet

Serves 1

For the rhubarb-infused pisco
250ml pisco – we use El Gobernador
100g pink rhubarb, roughly chopped

For the rhubarb cordial (if making your own)
100ml water
100g sugar
100g rhubarb
, chopped
About 3g citric acid

For the drink
50ml strained rhubarb-infused pisco (see above and method)
30ml rhubarb cordial – homemade (see above and method) or shop-bought
10ml dry white vermouth – we use Dolin
5 drops of rose water
1 sprig rosemary
, to garnish (optional)

First, infuse the pisco. Pour the pisco into a jar or container, add the rhubarb pieces, shake gently, seal and leave to infuse overnight, or for up to 24 hours. Strain and store in a clean jar in the fridge, where it will keep for up to two weeks.

Next, make the cordial, unless you’re using a shop-bought one. Put the water, sugar and rhubarb in a pan, bring to a boil, stirring to dissolve the sugar, then turn off the heat, cover and leave to infuse overnight. Filter into a measuring jug, then stir in 1g citric acid for every 100ml of cordial. Pour into a clean jar and seal. The cordial, too, will keep for up to two weeks.

To make the drink, pour all the liquids into a chilled coupette, stir, garnish (we use a slice of candied rhubarb, rather than the rosemary) and serve.

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