Lauren created this deliciously tangy, sweet and sour cocktail using a homemade Rhubarb syrup and Warner's Rhubarb Gin.
Put the sugar and water in a saucepan. Stir over a low heat until the sugar dissolves.
Add the rhubarb, simmer until it softens. Leave to cool.
Strain over a bowl, squishing with a spoon to extract the juice. Transfer the syrup to a jar or use immediately.
Add all the ingredients into a cocktail shaker.
Shake hard for 30 seconds to froth up the egg white.
Add some ice and shake again.
Strain into a glass. Garnish with a piece of rhubarb or lemon.
50ml Warner's Rhubarb gin
30ml home made rhubarb syrup
25ml lemon juice
1 tbsp egg white
small piece of rhubarb or a lemon of twist to garnish
200g rhubarb, chopped