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Rhubarb and Custard Cocktail with Jawbox Rhubarb and Ginger:

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Last Updated on January 2, 2026

Rhubarb and Custard – an easy and delicious cocktail:

Jump to Rhubarb and Custard Cocktail Recipe

There was a time in this city when the front door was left unlocked. When the kitchen was the scullery. And in the tiny scullery stood this big sink. Clothes and dishes and weans got washed there. A lot of craic was heard around a jawbox. It still is.

So, how does a kitchen sink turn into a Rhubarb and Custard cocktail?

Rhubarb and Custard Cocktail

 

 

 

Jawbox gin comes from Northern Ireland.  It’s distilled just outside Belfast on a 300-acre estate dating back to the 16th century.  That estate is home to the distillery and provides the grain which is harvested to make the base spirit for Jawbox.  Triple distillation in small batches with a unique combination of botanicals that include a local Belfast Black Mountain heather makes a unique product.

Not only do they produce Belfast cut dry gin, but a couple of gin-based liqueurs which are perfect for making easy cocktails.  I loved the sound of the Rhubarb and Ginger gin liqueur so I was thrilled to be sent a bottle to review.  It’s a flavour combination I know very well – and one I love.  ABV 20% means it’s not quite as lethal as pure gin and yet, still with enough of a kick to make a good cocktail.

Jawbox Gin Liquer

 

It’s the time of year when I’m starting to think about cocktails for Christmas – and I’ve got a bottle of Advocaat for those seasonal classic Snowball cocktails.  So, of course, what immediately came to mind was to create something approaching that classic dessert of rhubarb and custard.  A grown-up, luscious and rather naughty version of course.

Then I checked online and discovered there are a million variations on a cocktail called Rhubarb and Custard, many using vodka and a rhubarb sugar syrup.  But, this one is shockingly simple and needs no advanced preparation.  I don’t like overly sweet cocktails, but the balance of this particular mixture of sweet, astringent rhubarb, ginger, and creamy soft advocaat is spot on.

Here’s how to do it.

4.9 from 19 votes
Rhubarb and Custard Cocktail 2
Print
Rhubarb and Custard Cocktail
Prep Time
5 mins
Total Time
5 mins
 

An easy winter cocktail perfect for Christmas or New Year Celebrations - Rhubarb and Custard cocktail

Course: Cocktail
Cuisine: British
Keyword: advocaat, cocktail, gin, liqueur, rhubarb
Servings: 1 person
Calories: 230 kcal
Author: Fiona Maclean
Ingredients
  • 50 ml Jawbox Rhubarb and Ginger Liqueur
  • 50 ml Advocaat
  • 1 grating nutmeg
Instructions

  1. Put the ice into a chilled cocktail shaker

  2. Add the rhubarb and ginger liqueur and advocaat

  3. Shake well and strain into a chilled martini or coupe

  4. grate a little fresh nutmeg on top and serve

Recipe Video

Recipe Notes

Rhubarb and Custard Cocktail recipe - an easy and delicious idea for an aperitif or dessert cocktail - Rhubarb and Custard cocktail

Nutrition Facts
Rhubarb and Custard Cocktail
Amount Per Serving
Calories 230
* Percent Daily Values are based on a 2000 calorie diet.

I’m planning on experimenting a bit more – would this work well with ginger wine over ice I wonder?

What cocktails do you enjoy in winter?  Meanwhile, if you’d like to try for yourself you can buy it from Amazon using the link below.  Don’t you think it would make the perfect Christmas gift!

And if you fancy making this on another occasion why not pin this post for later

Rhubarb and Custard Cocktail

 

Fiona Maclean

About Fiona Maclean

An award winning London based freelance writer, Fiona's career started in arts administration, before working for a leading London restaurant group under restauranteur Laurence Isaacson on restaurant brands including The Ivy and Wheelers. With a music degree and an MBA, Fiona's passions include all types of music, food, restaurants, wine and travel and she has now reviewed over 400 restaurants for London-Unattached and written countless classical music and opera features. She is the Founder and Editor of London-Unattached and has written about food, wine and travel for other print and online publications including Metro, &London and Zing Magazine.

Contact Fiona@London-Unattached.Com

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