One of the few gin-based cocktails that was worthy of inclusion at the predominately bourbon-focused London restaurant Pitt Cue is Pink Pig.
The rhubarb flavour will remind of you cosy autumnal nights, while the garnish (finely sliced in the style of a cucumber shaving) looks fantastic. You can make your own rhubarb syrup (by slowly braising rhubarb in a mixture of sugar and water) but if you’re feeling lazy there’s no reason why you can’t drain the syrup from a tin of rhubarb. After the first taste nobody will judge you.
– 50ml gin
– 25ml lemon juice
– 25ml rhubarb syrup
– Rhubarb to garnish
- Dry shake the gin, lemon juice and rhubarb syrup.
- Taste and add more lemon or syrup until the balance is right for you, then shake again.
- Add ice and shake the drink for a further 10-15 seconds
- Strain into a short glass
- Wrap a finely sliced ribbon of rhubarb around the inside of the glass