Cocktail of the week: Bottle & Rye’s rhubarb sherbet gimlet | The good mixer

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 of rose water
1 sprig rosemary, to garnish (optional)

First, infuse the pisco. Pour the pisco into a jar or container, add the rhubarb pieces, shake gently, seal and leave to infuse overnight, or for up to 24 hours. Strain and store in a clean jar in the fridge, where it will keep for up to two weeks.

Next, make the cordial, unless you’re using a shop-bought one. Put the water, sugar and rhubarb in a pan, bring to a boil, stirring to dissolve the sugar, then turn off the heat, cover and leave to infuse overnight. Filter into a measuring jug, then stir in 1g citric acid for every 100ml of cordial. Pour into a clean jar and seal. The cordial, too, will keep for up to two weeks.

To make the drink, pour all the liquids into a chilled coupette, stir, garnish (we use a slice of candied rhubarb, rather than the rosemary) and serve.