Rhubarb and Custard

Rhubarb and Custard cocktail

Type: Cocktail

This Rhubarb and Custard cocktail is a party favourite and sure to wow your guests. Made with Edinburgh Rhubarb and Ginger Gin and creamy advocaat, it’s a summer winner.

Print instructions


  • 25ml Dry Gin
  • 40ml Edinburgh Gin Rhubarb and Ginger Liqueur
  • 40ml Advocaat
  • 1 tsp lemon juice
  • 85g caster sugar
  • 300g chopped rhubarb
  • Ice

How to make

  1. Put the caster sugar in a saucepan with 75ml water and heat gently until sugar dissolves
  2. Add the chopped rhubarb, cover and simmer gently for 5 minutes, until tender
  3. Press through a fine sieve over a bowl so you just have the juice, with no pulp
  4. Pour back into pan and boil rapidly for a few minutes until syrupy
  5. Allow to cool. Keep the remaining syrup in the fridge, covered, for up to a month
  6. Shake the gin, gin liqueur, 50ml of the rhubarb syrup, advocaat, lemon juice and ice together until mixed and chilled
  7. Pour into a cocktail glass


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