There’s nothing quite like a gimlet for a pre-dinner snifter – they’re elegant, sophisticated and pretty all at the same time. You’ll need to make the rhubarb pisco ahead of time, as well as the rhubarb cordial, unless you’re using a shop-bought one; both keep well for a couple of weeks.
Rhubarb sherbet gimlet
Serves 1
For the rhubarb-infused pisco
250ml pisco – we use El Gobernador
100g pink rhubarb, roughly chopped
For the rhubarb cordial (if making your own)
100ml water
100g sugar
100g rhubarb, chopped
About 3g citric acid
For the drink
50ml strained rhubarb-infused pisco (see above and method)
30ml rhubarb cordial – homemade (see above and method) or shop-bought
10ml dry white vermouth – we use Dolin
5 drops
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