To make the rhubarb syrup, put the caster sugar in a saucepan with
75ml water. Heat very gently, so the sugar
disappears but the water doesn’t bubble.
Tip in the chopped rhubarb, cover with
a tight-fitting lid and increase the heat a
little so it begins to boil. Simmer, covered,
for about 5 mins until the rhubarb is very
tender but not disintegrating.
Turn off the heat, and tip 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 juices,
but no pulp. Tip back into the pan and
boil rapidly for a few mins until just
syrupy. Pour into a jug – you should have
about 125ml. Leave to cool completely.
Any leftovers will keep in the fridge for
up to 1 month.
Chill 4 cocktail glasses with ice or
in your freezer. Shake the vodka and 100ml of the
rhubarb syrup together with ice until
mixed and chilled down. Make small
shreds of rhubarb using a vegetable
peeler and place into iced water – this
will make them curl up.
In a separate jug, whisk together the
advocaat and lemonade with more ice
to lighten. 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 upsidedown
spoon (the mixture should float on
the surface of the vodka syrup mixture).
Drain the rhubarb shreds well and use to
garnish your cocktails.