Rhubarb vermouth foamy cocktail recipe

The Rhubarb Patch from Prestonfield House is a delicious way to use up spare rhubarb in the kitchen

Prestonfield House, Edinburgh

Bartender: Lewis Robinson

Ingredients

• 25ml Prestonfield’s homemade rhubarb syrup (150g rhubarb stalks and 300g caster sugar)
• 15ml Martini Rierva Speciale Rubino
• 25ml aquafaba
• 15ml lemon juice
• Raspberry purée

Make the rhubarb syrup by adding the fruit to 300ml boiling water. Boil for 10 minutes. Discard the rhubarb stalks.

Dissolve the caster sugar into the boiled water, and then cool.

To make the cocktail, add the ingredients to a shaker, shake and strain. Garnish with raspberry purée hearts