This hot summer calls for a new go-to drink — one you’ll want to make again and again. This outrageously good rhubarb cocktail combines homemade cordial (or a good store-bought one) with Bitter Lemon, Lillet Rosé and Peychaud’s bitters for a beautifully balanced drink with just the right mix of sweetness and bitterness.

Rhubarb cordial

800 g rhubarb

1 liter water

500 ml cane sugar

1 lemon, juice

1/2 vanilla pod, seeds (and pod)

How to make it:

1. Wash the rhubarb and cut it into smaller pieces. Put it in a heatproof bowl.
2. Put water and sugar in a saucepan, add the lemon juice and the vanilla seeds and pod, and bring to a boil. Pour the sugar syrup over the rhubarb pieces and let it cool. Refrigerate and leave to infuse overnight.
3. Strain the cordial, but save the rhubarb pieces. They’re great with cake, or spooned over a bowl of skyr (a low-fat, high-protein yogurt-like dairy product) in the morning.

Rhubarb spritz

50 ml rhubarb cordial, slightly diluted but not watery

40 ml Lillet Rosé

20 ml vodka

Bitter Lemon

2 dashes Peychaud’s bitters

How to make it:

1. Add the rhubarb cordial, Lillet and vodka to a large wine glass filled with plenty of ice. Top with Bitter Lemon and a couple of dashes of Peychaud’s bitters. Alternatively, Angostura can be used.

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