Vivien's mid-spring moment is a sophisticated sour cocktail flavoured with 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 or 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 reduce to a low simmer and cook until the mixture is reduced by half (this may take 30 minutes or more depending on temperature). Remove from heat, allow to cool, then strain into a clean jar or bottle. Seal and refrigerate; the cordial will keep for up to 10 days.
To build the drink, combine all ingredients 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 glass and serve.
Recipe by Stan O'Brien, Vivien, Edinburgh.
