This landed in my inbox this week, and after trying the stunning rhubarb and ginger gin at No 10. bar during my foodie, boozy weekend in Aberdeen last month, I had to share it with you.
In my eyes, nothing beats this gorgeous time of year; as summer is coming to an end and we step into autumn, which is (after summer!) my favourite season.
In sunny Cheshire, today’s been a great example of perfect weather: glorious sunshine, but a crisp, freshness in the air. And blue skies, alllllll the blue skies. It’s still warm enough to leave your coat at home, but the air is fresh and the leaves are starting to slowly turn from bright greens to fiery oranges. I love it.
This cocktail celebrates this seasonal transition with a warming, invigorating and yet very British fusion of flavours. As rhubarb season is slowly coming to a close, this flavour-infused gin is the perfect reminder of those tangy, sweet, rustic puddings of late summer. But, as the nights get darker, a little spice to warm us won’t go amiss. The ginger sparkling water is a lovely blend of refreshing cucumber and fiery ginger.
By using sparkling water instead of tonic, this cocktail is lighter, with fewer calories. Plus, the health-boosting benefits of ginger at this time of year are invaluable, so give it a go!
Here’s the recipe:
- 1 shot Rhubarb Gin (Warner Edwards is lovely)
- Handful of ice
- 100 ml Qcumber ginger sparkling water (or ginger tonic)
- Fresh mint or basil to garnish
Pile the ice high into a tumbler and carefully pour over the gin, followed by a splash of the Qcumber ginger sparkling water. Make sure you garnish with two basil or mint leaves, which will add a slight sweetness and aroma. Sit back and enjoy in the crisp, autumn sunshine.