T he spiced rhubarb base doesn’t make quite as much as you might imagine, because it’s reduced so much that you end up with a super-thick and very intense cordial. That said, any leftover cordial also works well as a soft drink mixed with water and lemon juice to taste; it’s pretty tasty poured over thick yoghurt and/or fruit, too.

Mid-spring moment

Serves 1

For the cordial

100g rhubarb , trimmed and roughly chopped

100g white caster sugar

1 heaped tbsp pink peppercorns

1 heaped tbsp black peppercorns

3 fresh bay leaves

For the drink

35ml armagnac – we use Baron de Sigognac

15ml bianco vermouth – we use Cocchi Americano Bianco

20ml rhubarb and bay leaf cordial (see above and method)

2 dashes rhubarb bitters

10ml lemon juice

15ml egg white

Put all the ingredients for the syrup in a saucepan and add 100ml water.…