Rhubarb Gimlet

What better way to welcome the warmer months than with a seasonal cocktail. I’ve always been a huge fan of a classic gimlet, but rhubarb makes a delicious addition as well as giving it a pretty pink hue.

I use the leftover syrup from poached rhubarb and add different flavours like rosemary or star anise. I’ve gone for equal parts Mirabeau Dry Gin, rhubarb syrup and lime juice, but if you’re feeling bold you could always add a dash more gin.

Lindsay Radcliffe, The Feast

Ingredients (makes 2)

  • 100ml Mirabeau Dry Gin
  • 100ml rhubarb syrup
  • 100ml fresh lime juice
  • handful of ice
  • lime zest to serve

Combine the Mirabeau Dry Gin, rhubarb syrup, lime juice and ice in a cocktail shaker. Shake vigorously for about 30 seconds. Strain into two chilled glasses and garnish with a strip of lime zest.

Lindsay created this recipe to pair with a Yoghurt Panna Cotta with Gin Poached Rhubarb.

Recipe by Lindsday Radcliffe

A couple of years ago, I packed up my frantic London life and set off for the countryside. Along with the move, I launched my blog, The Feast, to document my obsession with food. I’m an unschooled home-cook, with no greater knowledge than other home-cooks across the country. On Lindsay’s Feast, I share my culinary wisdom and (mis)adventures. Whether it’s meeting local producers, swishing across the pond to learn the finer points of wine-tasting, or quite simply battering around my own kitchen attempting to make meringues. I have an excessive sweet-tooth and have never been known to turn down a pudding.

Over the years I’ve lived in Hong Kong, Spain and South Africa, and each place, along with its food, has become a little part of who I am. I now live in a tiny cottage in a bustling Hampshire village. While I may endlessly complain about the rain and threaten to emigrate to the southern hemisphere at least twice a week, this cottage, with its miniscule kitchen and lop-sided stove, is starting to feel very much like home.

Notre gamme