This came about when we were trying to come up with a Valentine’s Day cocktail (a spin on the hanky panky seemed appropriate somehow!) that would also help us use up a glut of rhubarb we had in the kitchen art the time. And it’s still on our drinks list today. We replaced the usual gin with vodka, so as not to overwhelm the predominant rhubarb flavour, and used dry vermouth and homemade rhubarb syrup instead of sweet red vermouth.
Rhubarb hanky panky
Serves 1
For the rhubarb syrup (makes 5-6 serves)
250g chopped rhubarb
125g caster sugar
For the drink
25ml vodka – we like the East London Liquor Co’s
25ml dry vermouth – we use Dolin
50ml rhubarb syrup – see above and method
1 dash Fernet-Branca, to finish
To make the syrup. put the rhubarb, sugar and 250ml cold water in a saucepan, bring to a simmer and leave to bubble away gently for about 20 minutes. Take off the heat, leave to cool, then strain into a clean jar. Seal and keep in the fridge for up to a month (or freeze for up to three months).
To build the drink, measure the vodka, vermouth and syrup into a boston glass or jug filled with ice, then stir for 20 seconds. Strain into a chilled coupe, add a drop of Fernet (just 5ml or so), wait for it to form a pleasing ring around the top of the drink, then serve.
Will Weir, general manager, Lulu’s, London SE24