The festive season may be over but cocktail hour has only just begun.
In a cocktail shaker, mash up 4 x 6 cm pieces of raw rhubarb and 20 ml
sugar syrup with a muddler. Add 50 ml gin, 50 ml freshly squeezed pink
grapefruit juice, a handful of cubed ice and shake well.
Double strain (first through the shakers own strainer, then through a
tea strainer) into a tumbler of cubed ice.
Garnish with another stick of rhubarb.