Rhubarb Jam Hooch

• 2 servings
• 20 minutes to prepare

Instructions

Method

1. Place the whisky, rhubarb jam and lemon juice in a cocktail shaker with a handful of ice.
2. Shake for 30 seconds and pour into two tall cocktail glasses full of ice.
3. Top with soda and garnish with rhubarb.

Chef’s Tip:

To make homemade rhubarb jam, place 500g of rhubarb, 500g jam sugar and juice of 1 lemon in a bowl, cover with clingfilm and marinate for 1 hour until the pink juices are released from the rhubarb and the sugar has melted. Place all the mix in a jam pot or a heavy bottomed pan and bring to a simmer. Stir occasionally and continue to boil for 10-15 minutes until the volume has reduced by half. Allow to cool and place in a sterilised jam jar.