Cocktail Bar: Rhubarb and Custard

Friday 9 January 2015 by

Rhubarb and custard, Cocktail, Alcohol

This week, we’re making a drink inspired by one of my favourite sweets! This delicious rhubarb and custard cocktail does require you to make the rhubarb syrup, so takes a bit of preparation, but once you have made a batch, it will keep for up to a month so you can keep supping this drink for the whole of January! The recipe makes four cocktails (to take advantage of that delicious syrup), but multiply or divide as necessary.

Rhubarb and custard, Cocktail, Alcohol

You will need:

  • Saucepan with a lid
  • Sieve
  • Cocktail shaker
  • Cocktail glass
  • Jug


  • 85g caster sugar
  • 300g chopped rhubarb
  • 100ml vodka
  • 100ml rhubarb syrup
  • 1 length rhubarb
  • 30ml advocaat
  • 75ml lemonade

Rhubarb and custard, Cocktail, Alcohol

How to make it:

First, make your syrup. Add the caster sugar to 75ml of water and heat gently until the sugar is dissolved but the water is not boiling. Then add the chopped rhubarb and cover with a lid and bring to the boil. Simmer, still covered, for about 5 minutes until the rhubarb is soft but not disintegrating.

Over a bowl, sieve the ingredients, squeezing with a spoon to get all the juice. Put it back in the pan and boil quickly until the mixture becomes syrupy. Leave to cool completely.

Over ice, shake the vodka and 100ml of the rhubarb syrup. In a bowl of iced water, shred the rhubarb stick to make small curls. Then in jug, whisk together the advocaat and lemonade with ice.

Strain the vodka and rhubarb in to chilled cocktail glasses, then carefully pour 25ml of the lemonade mixture over an upturned spoon (this should make the mixture sit on top of the rhubarb vodka). Drain the rhubarb shreds and use as a garnish.

This deliciously sweet cocktail not only looks great, but will be an instant favourite for anyone looking for the taste of those classic sweets!

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