& Cosmopolitan on the Rocks

In a cocktail shaker filled with ice shake together 60ml vodka, 25ml lemon juice (or substitute Japanese Yuzu for a more subtle flavour), and 60ml rhubarb syrup*. Strain into a chilled martini glass.

* To make the syrup place 1 cup of sugar with 150g chopped rhubarb in a pot and bring to a boil, then simmer till the syrup thickens and turns pink – around 20 minutes, strain through a fine mesh into a jar and chill at room temperature before storing in the fridge. The remaining rhubarb pieces make a delicious dessert.

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