Vivien's mid-spring moment is a sophisticated sour cocktail that showcases a dense and intense rhubarb cordial. The spiced rhubarb base reduces significantly, resulting in a super-thick and very intense cordial. Any leftover cordial also works well as a soft drink mixed with water and lemon juice, or poured over thick yoghurt and fruit.
Mid-Spring Moment
Serves 1
For the Cordial
- 100g rhubarb, trimmed and roughly chopped
- 100g white caster sugar
- 1 heaped tbsp pink peppercorns
- 1 heaped tbsp black peppercorns
- 3 fresh bay leaves
For the Drink
- 35ml armagnac (Baron de Sigognac recommended)
- 15ml bianco vermouth (Cocchi Americano Bianco recommended)
- 20ml rhubarb and bay leaf cordial (see above)
- 2 dashes rhubarb bitters
- 10ml lemon juice
- 15ml egg white
Method
Put all the ingredients for the syrup in a saucepan and add 100ml water. Bring to a boil, stirring to dissolve the sugar, then turn down to a low simmer and cook until the mix is reduced by half (depending on the temperature, this could take half an hour upwards). Take off the heat, leave to cool, then strain into a clean jar or bottle, seal and put in the fridge, where it will keep for up to 10 days.
To build the drink, put everything in a shaker, dry shake to emulsify and set the egg white, then add a handful of ice and shake again. Double strain into a chilled coupe and serve.
Stan O’Brien, Vivien, Edinburgh
