The Rhubarb & Custard Sour takes its inspiration from one of Britain’s most beloved retro sweets... the rhubarb and custard boiled sweet. First made popular in the early-to-mid 20th century, these sweets combined the tart, tangy bite of rhubarb with the creamy sweetness of custard for a perfectly balanced flavour. This cocktail transforms that nostalgic combination into a silky, vibrant drink, pairing tart rhubarb gin with smooth vanilla liqueur and a foamy, sour-style finish. It’s a modern mixology homage to a school sweet shop classic.

• 50ml rhubarb gin (or gin with rhubarb syrup)
• 25ml vanilla liqueur (or Licor 43 for custard flavour)
• 25ml fresh lemon juice
• 15ml sugar syrup
• 1 egg white (or 20ml aquafaba for vegan option)
• Ice cubes
• Edible dried rhubarb or crushed rhubarb & custard sweets, for garnish

Add rhubarb gin, vanilla liqueur, lemon juice, sugar syrup, and egg white to a shaker (no ice).

Dry shake vigorously for 15 seconds to create froth.

Add ice and shake again until well-chilled.

Double strain into a chilled coupe glass.

Garnish with a rhubarb ribbon twist or sprinkle of crushed rhubarb & custard sweets.