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The Wine and Dine Cocktail Masterclass

You might already be a pro at drinking cocktails, but wouldn’t it be great if you could craft your own concoctions at home?  Here, we bring you the Wine and Dine Cocktail Masterclass – just follow our step-by-step instructions to make cocktails to rival those of any expert mixologist…

Rhubarb syrup recipe
A simple rhubarb syrup can form the base of different cocktails. Here’s how to make it:
To make 125ml of syrup, put 85g caster sugar in a saucepan with 75ml water. Heat very gently so the sugar disappears but the water doesn’t bubble. Tip in 300g chopped rhubarb and cover with a lid. Increase the heat a little so it begins to boil. Simmer, covered, for about five minutes until the rhubarb is very tender but not disintegrating. Turn off the heat and top the pan’s contents into a fine sieve over a bowl. Use a wooden spoon to gently squeeze the rhubarb so that you get all the juice but no pulp. Tip back into the pan and boil quickly for a few minutes until just syrupy. Pour into a jug and leave to cool completely. It will keep in the fridge for up to a month. This makes a small amount, if you’re making a lot of cocktails just multiply the recipe!

Refreshing rhubarb cocktails
Yorkshire forced rhubarb is famously grown in the candle-lit growing sheds of the rhubarb triangle, a nine-square-mile area between Wakefield, Morley and Rothwell. Although technically a vegetable, not a fruit, the fuchsia-pink stalks aren’t just for warming crumbles. Put a spin on some traditional cocktails and shake, muddle and mix with a rhubarb twist whilst it’s in season!

Rhubarb mojito
3 small Yorkshire forced rhubarb stalks
2 tbsp sugar
4 mint leaves
1/4 lime, juiced
60ml white rum
Splash of soda water
Thinly slice the rhubarb and sprinkle with sugar. Let it sit overnight if you’ve got the time. Put the rhubarb and mint in a cocktail shaker. Squeeze in lime juice and then add a crushed lime wedge. Fill to the top with ice and pour in the rum. Shake well. Pour into a tall glass and top with soda water.

Rhubarb champagne fizz
25ml rhubarb syrup
25ml gin
Chilled sparkling wine
Pour 25ml rhubarb syrup into a champagne flute, add 25ml gin and fill to the top with chilled sparkling wine – easy peasy!

Rhubarb and custard
100ml rhubarb syrup
100ml vodka
1 forced rhubarb stalk
30ml advocaat
75ml lemonade
Chill four cocktail glasses with ice or in the freezer. Shake the vodka with the rhubarb syrup together with ice until mixed and chilled. Make small shreds of rhubarb using a vegetable peeler and place them in iced water – this will make them curl up. In a separate jug, whisk together the advocaat and lemonade with more ice. Divide the vodka and rhubarb mixture between the glasses, straining through a small sieve to catch the ice. Carefully pour 25ml of your advocaat mixture into each glass over an upside down spoon (the mixture should float on the surface of the vodka syrup mixture). Use the rhubarb shards to garnish – voila!

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