Introducing The Barbara

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

Rhubarb Syrup:

200g rhubarb, chopped

150ml water

150g sugar