Raid the garden to make this fresh, flavourful rhubarb syrup, then shake with Glen Moray for a summery take on a classic whisky cocktail.
500g Rhubarb stalks, cut into chunks
A thumb-sized piece of fresh Ginger, grated
400g Caster Sugar
Juice of 1 Lemon 600ml water
Put all ingredients into a large pan. Bring to the boil, then simmer for 30 minutes until soft. Remove from heat and strain with a sieve into another pan. Cool and pour into sterilised bottles or jars. Makes 800ml keeps in fridge for one month.
50ml Glen Moray Elgin Classic
25ml Lemon Juice
25ml Rhubarb Syrup
1/2 white from A fresh Egg
Shake all ingredients vigorously in a cocktail shaker with a good scoop of ice. Strain into a chilled glass and enjoy.
Allotment swashbuckling diggers and swiggers….Nick Moyle and Rich Hood are the Two Thirsty Gardeners, writers and bloggers who turn home grown and foraged ingredients into a variety of drinks. Living in Somerset they plunder their allotment, gardens and local hedgerows to conjure up a range of drinks from beers and ciders to cocktails and liqueurs. Their first book, Brew it Yourself, features recipes for some of their favourite boozy brews while their new release, Wild Tea, sees them explore more sober territory with a range of teas, coffees and infusions made from leaves, flowers, roots and berries.