Rhubarb & Custard Flip

Serves: 1

rhubarb gin 70cl pb

Rhubarb Gin – 40% abv 70cl

Ingredients

  • 50ml Three Wrens Rhubarb Gin Fizz
  • 10ml Vanilla syrup
  • 15ml Single cream (or double cream if you prefer it richer)
  • 1 whole egg (or just the yolk for extra richness)
  • Garnish: Grated nutmeg or a dusting of freeze-dried raspberry
  • Ice (for shaking)

Step-by-Step

  1. Add all ingredients to a shaker – gin, vanilla syrup, cream, and egg.
  2. Dry shake first (no ice) – shake hard for 10–15 seconds to emulsify the egg and cream and create that silky texture.
  3. Add ice and shake again – shake for another 15–20 seconds until well chilled and frothy.
  4. Fine strain into a chilled coupe glass – smooth and creamy is the aim.
  5. Garnish – grate a little nutmeg over the top or add a touch of freeze-dried raspberry for colour and contrast.