With September’s gin hailing from London, to celebrate we travel back to mid-19th century with cockney rhyming cocktails. Here’s a custard and jelly (aka telly) cocktail.

Method:

To make the rhubarb syrup, combine caster sugar and water in a saucepan. Heat very gently, so the sugar disappears but the water doesn’t bubble, and tip in the chopped rhubarb. Cover and bring the water to a boil. Simmer, covered, for about 5 mins – you want the rhubarb to be tender, but not disintegrating.

Turn off the heat and tip the contents into a 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 syrupy. Pour into a jug, and leave to cool completely

To make your cocktail, shake the gin and the rhubarb syrup together with ice. In a separate jug, whisk together the advocaat and lemonade with more ice to thin the mixture out. Strain the gin and rhubarb mixture between two glasses.

Carefully pour 25ml of your advocaat mixture into each glass over an upside-down spoon, so that the mixture floats on top of your drink.

Ingredients:

50ml gin

50ml rhubarb syrup

15ml advocaat

35ml lemonade

For the Rhubarb Syrup:

43g caster sugar

150g chopped rhubarb

35ml wate

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