The Rhubarb Gin & Tonic Experience


Last year I heard about the signature cocktail at BBR in Soho, the Rhubarb G&T.  I am not a fan of rhubarb and never actually bought any rhubarb before. I’ve tasted a couple of rhubarb crumbles in my life and that was it. However, I was very curious to find out more about this cocktail.  After some internet research I found a recipe/scientific experiment at Billy Booze Blog. I tried to reproduce Billy’s recipe (the cooked version) and  it worked a treat! Like him I don’t have license or equipment to distill so flavour alcohol it is! At first,  I couldn’t get foam on top. Apparently, they don’t use egg whites fresh or powered  at BBR. The research continued. Off  we went to BBR  to follow up this scientific experiment. After all to reproduce this cocktail I needed to taste the real thing!  We fell in love with the place. It’s gorgeous! Service, cocktail, the ambient, deco, atmosphere are spot on!  I loved the idea of the bell ‘Press for Champagne’


It’s actually to call the waiter

Now for the recipe – Rhubarb Gin:

750g rhubarb, chopped into inch lengths
750ml Beefeater gin.
Place the  rhubarb and gin in a saucepan, warm all until just before the alcohol started to vaporise, covered with a lid wrapped in silver foil, to ensure an airtight seal, and then leave it to cool overnight.
After a night of soaking and it should be suitably rhubarby. Decant it.



Make a simple sugar syrup:

500gr of sugar
500gr water
Bring to the simmer and stir until the sugar is completely dissolved.
Let it cool completely before using it.
The Rhubarb G&T:
100 ml of rhubarb gin + a dash of sugar syrup or caster sugar + a dash of tonic. Pour all in a shaker,  few short, sharp shakes at the most, pour over a cold glass. It’s powerful!  After a few practise runs I got some foam. Need to practise more…



For more on Billy’s scientific experience:




1 Comment

  1. February 4, 2011 / 6:47 pm

    OMG, I have always wanted to know how BBR's rhubarb G&T was made, thank you for the recipe! I can't wait to try it now.

    Luiz @ The London Foodie