Rhubarb and lemon-thyme sour
Serves 1, with enough syrup to make more For the lemon-thyme syrup — 200g caster sugar — handful of fresh
lemon thyme — thumb-sized piece of lemon rind, the white pith scraped off To serve — 100g trimmed
rhubarb stalks — 40ml rhubarb vodka or gin (home-made if you have it, if not a high-quality unflavoured gin) — 20ml yogurt whey
(see lamb recipe) — 10ml egg white — dash of bitter
almond extract — sprig of lemon thyme, and sliver of rhubarb, to garnish Gently steep the sugar, lemon thyme and rind in 200ml water in a pan over a low heat for 30 minutes. Allow to cool, then strain.
To make rhubarb juice, push the fresh rhubarb stalks through a conventional juicer, then strain the mixture through muslin, discarding the solids and retaining the juice. Alternatively, dice the stalks up into small chunks and purée in a powerful jug blender. You can then pour the pulp into a muslin-lined bowl, tie up the top of the cloth with string and hang to separate the fibres from the liquid, though the yield with this method will not be as high. This will be enough juice for one drink, but if you have more rhubarb in your garden the juice can be frozen.
To serve, place the vodka or gin in a cocktail shaker with 20ml of the lemonthyme syrup, 20ml of the rhubarb juice (or use lemon juice instead), and the yogurt whey, egg white and almond extract. Shake the drink hard without any ice, to emulsify the proteins, then add ice and shake again to chill the drink. Strain over ice into a whisky tumbler and garnish with a sprig of lemon thyme and sliver of rhubarb.