- 50ml Sipsmith London Dry Gin
- 25ml rhubarb jam (about 5 tsp)
- 20ml fresh lemon juice
- To garnish: A thin slice of raw rhubarb
Bartender’s method: combine the ingredients in an ice-filled cocktail shaker. Shake well. Strain through the shaker and a tea strainer into a chilled rocks glass or jam jar. Garnish with a thin bit of rhubarb. You can also serve this as a long drink by skipping the double strain.
Quick method: skip the strain entirely. Shake briefly, then dump the contents, ice and all, into a highball glass or a jam jar. Garnish.
Sipsmith: Sip is published by Mitchell Beazley, £15.99 (octopusbooks.co.uk). Photo Credit: Yuki Sugiura