Easy, delicious cocktail recipe for a winter evening – Rhubarb and Custard:
‘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?
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.
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.
An easy winter cocktail perfect for Christmas or New Year Celebrations - Rhubarb and Custard cocktail
- 50 ml Jawbox Rhubarb and Ginger Liqueur
- 50 ml Advocaat
- 1 grating nutmeg
Put the ice into a chilled cocktail shaker
Add the rhubarb and ginger liqueur and advocaat
Shake well and strain into a chilled martini or coupe
grate a little fresh nutmeg on top and serve
Easy and delicious for an aperitif or dessert cocktail - Rhubarb and Custard cocktail
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