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! 


  • 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
  1. 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
  2. Switch off the heat and leave to stand for one hour
  3. Strain the syrup into a clean bottle and refrigerate up to one week

For the Cocktail

  1. Place lime juice, rum and rhubarb syrup in an ice-filled pitcher and stir
  2. Pour and strain into a rocks glass filled with ice and top with a splash of club soda
  3. 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