Lulu’s Rhubarb Hanky Panky

Name: Lulu’s Rhubarb Hanky Panky
Cuisine: European, British
Ingredients: 250g chopped rhubarb, for the syrup; 125g caster sugar, for the syrup; 25ml vodka – we like the East London Liquor Co’s; 25ml dry vermouth – we use Dolin; 50ml rhubarb syrup – see above and method; 1 dash Fernet, to finish

2 steps

Updated at: Tue, 30 Jul 2024 16:22:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories211.4 kcal (11%)

Total Fat0.1 g (0%)

Carbs47.8 g (18%)

Sugars32.5 g (36%)

Protein0.5 g (1%)

Sodium2.8 mg (0%)

Fiber1 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

250grhubarb

chopped, for the syrup

125gcaster sugar

for the syrup

25mlvodka

we like the East London Liquor Co’s

25mldry vermouth

we use

50mlrhubarb syrup

1 dashFernet

to finish

Instructions

Step 1

To make the syrup. put the rhubarb, sugar and 250ml cold water in a saucepan, bring to a simmer and leave to bubble away gently for about 20 minutes. Take off the heat, leave to cool, then strain into a clean jar. Seal and keep in the fridge for up to a month (or freeze for up to three months).

Step 2

To build the drink, measure the vodka, vermouth and syrup into a boston glass or jug filled with ice, then stir for 20 seconds. Strain into a chilled coupe, add a drop of Fernet (just 5ml or so), wait for it to form a pleasing ring around the top of the drink, then serve.

View on theguardian.com

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