Rhubarb & Custard Vodka Sour

Prepare the garnishes:

1. Make the rhubarb cigar by peeling a long, thin strip of forced rhubarb, role it up loosely and drop it into a bowl of iced water. Leave for 5-10 minutes until the rhubarb forms a tight cigar-shaped coil that hold its shape well.
2. Put the crushed boiled sweets into a pile on a saucer and pour a small amount of Belvoir Farm Rhubarb & Apple cordial into another saucer. Dip the rim of your serving glass into the cordial and then into the crushed boiled sweet (it’s up to you whether to rim the entire glass or just part of the glass).

Prepare the cocktail:

1. Add a handful of ice to the serving glass.
2. Put the vanilla vodka, Belvoir Farm Rhubarb & Apple Cordial, lemon juice and aquafaba into an empty cocktail shaker.
3. Secure the lid and shake for 30 seconds to begin building the foam (this is the dry shake – without ice).
4. Now add a large handful of ice to the cocktail shaker, put the lid back on and shake vigorously for another 30-40 seconds (this is the wet shake – with ice).
5. Strain the cocktail into the prepared serving glass, top with the rhubarb cigar and serve immediately.

Expert Tips

• If forced rhubarb is out of season you can make the garnish with regular rhubarb. The colour will not be quite as pink but it will still look stunning.
• Serve your drink either in a tumbler filled with ice or in a martini glass without ice.
• Swap the aquafaba for 25ml egg white and make the cocktail exactly as instructed.
• Replace the lemon juice with lime juice for a slightly less tart version of this drink.