The Botanist: Rhubarb and Silver Birch Gimlet

Rhubarb and Silver Birch Gimlet

Rhubarb and Silver Birch Gimlet

In this modern take on a classic Gimlet, we've used birch sugar from fellow B Corp Bonraw in the spiced rhubarb cordial.

By: Abi Clephane
Moderate

Ingredients

  • 50ml The Botanist Islay Dry Gin
  • 50ml Spiced rhubarb cordial (see below)

Spiced rhubarb cordial

  • Ingredients: 200ml water, 200g forced rhubarb (in season), 100g Bonraw birch sugar, 20 pink peppercorns & 3 cardamom pods toasted, 3 strips orange zest.
  • Method: Put all ingredients in a bowl with clingfilm on the top over a pot of simmering water for an hour, then strain.

Method

  1. Chill a Nick and Nora glass by filling with ice
  2. Fill a mixing glass with 2/3 good quality ice
  3. Add all the ingredients and stir continuously for at least 30 seconds to allow the ingredients to chill and dilute slightly
  4. Empty the ice out of the glass
  5. Strain into your chilled glass
  6. Express the orange peel over the glass to garnish

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