In a cocktail shaker filled with a few ice cubes mix together 50ml gin (Bombay Sapphire or Tanqueray 10 will do), with 25ml Cointreau, 20 ml rhubarb syrup*, 10ml fresh lime juice. Shake vigorously, and serve either on the rocks or in a chilled martini glass, garnished with a dash of gold dust.

* 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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