The Hogarth Roundabout
This seasonal Spring cocktail's name was inspired by the launch of our store in Chiswick. This Rhubarb Lime Sour has a beautiful colour and can easily be adapted to a non-alcoholic party punch!
Ingredients
- 10ml fresh lime juice, strained of pulp
- 30ml Havana Club 3 year old rum
- 60ml chilled rhubarb syrup*
- club soda
- additional lime for garnish
*For the Rhubarb Syrup
- 400g rhubarb, cut into 2cm (1 in) lengths
- 100g granulated sugar
- 400ml water
- Place ingredients into a saucepan and bring to a boil. Reduce to a simmer and cook until the rhubarb is tender - just a few minutes
- Switch off the heat and leave to stand for one hour
- Strain the syrup into a clean bottle and refrigerate up to one week
For the Cocktail
- Place lime juice, rum and rhubarb syrup in an ice-filled pitcher and stir
- Pour and strain into a rocks glass filled with ice and top with a splash of club soda
- Garnish with a wedge of fresh lime
BK Tips
- This is a great drink to make in batches: serve in a jug or punchbowl
- We love Havana Club 3 year old rum, but another pale gold rum will do
- Forced rhubarb can be found from late January, but the field-grown variety replaces it around April - though less tender it is often more flavourful
- Rhubarb also freezes very well, so take advantage of finding it at its peak
