Pretty & pink

This cocktail is designed by James Law, founder of Long lint, creators of ready-to-drink bottled cocktails. Last year, Long lint was awarded a BBC Good Food Show Producers Bursary Award ( long lint.com). The rhubarb & custard SERVES 2 PREP 10 mins EASY

Chambord, the raspberry & vanilla liqueur, combined with the tartness of rhubarb, produces a flavour that is reminiscent of the classic rhubarb & custard sweets. The blitzed sugar powder sticks together pretty fast, so just make a small batch as and when you need it.

10 rhubarb & custard boiled sweets

25ml Chambord

75ml cloudy apple juice 1/ lime

2 ice

Long lint Rhubarb & Vodka Seltzer (or sparkling rhubarb with 25ml vodka added) 2 sprigs of mint

1 Blitz the boiled sweets in a food processor or pestle and mortar to create a sugar rim for the cocktail glasses.

2 Pour the Chambord into a cocktail shaker with the apple juice and a squeeze of lime. Shake with ice.

3 Take a highball or balloon mixer glass and wet the rim before coating with the sweet sugar. Carefully pour in the shaker ingredients and top with cold rhubarb & vodka seltzer. Drop in a mint sprig to garnish.

PER SERVING 221 kcals • fat none • saturates none • carbs 40g • sugars 40g • ibre none • protein none • salt none