Summer in a glass and this cocktail is a variation of the famous Moscow Mule. The Rhubarb Mule is a long cocktail we mix at Ballyvolane House during the spring and summer months. Perfect for garden parties, weddings and sundowners. The ginger beer gives it a fragrant and spicy quality that we love. Ginger and rhubarb work brilliantly together. Firstly, you will have to make rhubarb syrup.

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INGREDIENTS FOR RHUBARB SYRUP

• 1 lb caster sugar
• 1 pint water
• 1 teaspoon fresh root ginger
• 1 bunch (2 to 2.5lb) rhubarb (normally sold by the bunch)

METHOD

Boil the sugar and water to make a sugar syrup. Once the sugar has dissolved, add the chopped rhubarb (2 inches long) and grated ginger and poach gently until the rhubarb is soft.

Allow to cool for one hour and strain the rhubarb through a sieve. You can use the poached rhubarb for puddings and breakfast. Decant the remaining rhubarb syrup through a funnel into a bottle and store in the fridge. It will keep for a couple of weeks in the fridge. It freezes really well too.

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INGREDIENTS FOR 1 RHUBARB MULE

• 1 shot / 35.5 mls Bertha’s Revenge Gin
• 1 shot / 35.5 mls homemade rhubarb syrup.
• 2/3 shot / 20mls fresh lime juice
• 100mls ginger beer
• 100mls ginger ale
• Ice
• Highball glass
• Lime wedge

METHOD

Add lots of ice to the highball glass. Add all the ingredients to the glass and stir with a mixing spoon. Garnish with a lime wedge.