Rhubarb Spring Collins for the first signs of Spring

After a long winter, sprouting bulbs in the garden and the arrival of wild garlic in the market this week herald the first signs of Spring. Here at The Hill Food Company, the longer days are a welcome change after a chilly winter and we’re celebrating this evening with a tasting of our Spring Collins using an updated recipe which incorporates the rhubarb liquor we made with the first of the forced English rhubarb earlier this year.


25ml Hendrick’s Gin

25ml Homemade rhubarb liqueur (or Briottet)

15ml Homemade elderflower cordial

10ml Lemon juice

75ml Soda water

Garnish: Sliced fresh rhubarb

Muddle together the Hendricks, rhubarb liqueur, elderflower cordial and lemon juice in a shaker.

Fill a rocks glass with crushed ice and pour the contents of the mixer over the top of the ice

Top with the soda and garnish with a slice of fresh rhubarb

Georgia Doherty