RHUBARB & CUSTARD
Dessert meets cocktail, the James Gin way.
DIFFICULTY
Easy
WHAT'S IN IT
45 ml Asian Parsnip Gin
30 ml advocaat
10 ml simple syrup
90 ml rhubarb & raspberry tonic
HOW IT'S MADE
- Fill a highball glass with ice.
- Add James Gin, Advocaat, and simple sugar syrup. (To make a simple sugar syrup, Dissolve 300g caster sugar in 150ml water over a low heat, leave to cool.)
- Slowly top with the tonic to create a layered appearance.
- Garnish with a stick of rhubarb.
WHAT IT'S LIKE
The botanicals in the gin accentuate the depth of flavour in the rhubarb tonic, whilst the savoury notes from the parsnip gin work well with the richness of the advocaat.
JAMES' TASTING NOTES
Rhubarb and Custard - a classic British dessert, best served after a hearty roast dinner involving parsnips. So, in effect, the entire meal, distilled into a glass.
CREDIT
Joe Nicholas, In the Drink
PERFECT WITH...
Asian Parsnip
I had an idea for a gin that is very British, using parsnip - which reminds me of dampness - combined with the spicy sparkle of the Asian spices found in Indian food. So we created the unimaginatively named Asian Parsnip - celebrating both the homely flavour of that most English of root vegetables and the gastric stimulus of spices from India.
40% ABV