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🍸 Cocktail of the Month - April

Spring is in the air 🌷 We're starting to shed our thick winter coats for chic trenches and chunky trainers, transitioning from dark nails and smoky eyes to soft peaches and cream blush. Most of all, we're getting out our cocktail shakers and getting ourselves ready for lighter, drier evenings spent with a cocktail in hand, a '60s Jazz playlist playing softly in the background and only needing a cashmere cardigan to keep us warm.

This month girls, we're drinking Rhubarb Pie cocktails, coming into season this month and we can't wait. Enjoy 🍸

Image: Izy Hossack
An ode to that timeless combo of rhubarb pie and ice cream.


1.5 oz vodka

1 oz rhubarb shrub (recipe below 👇 )

3/4 oz fresh lemon juice

Cream soda, for topping

1 floral ice sphere

Place floral ice sphere in a cocktail glass. In a cocktail shaker filled with ice, combine vodka, rhubarb shrub, and lemon juice. Cover and shake for 15 seconds, then double strain into glass. Top with cream soda.

Rhubarb Shrub Syrup:

2 cups rhubarb, chopped into 1/4” pieces

1 cup sugar

1/2 cup vinegar

1/2 cup water

Combine the rhubarb, sugar, vinegar, and 1/2 cup water in a saucepan over medium-high heat and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until rhubarb is broken down, about 12 minutes. Strain through a fine mesh strainer and transfer to a glass bottle. Let cool and store in the fridge for up to a week.

Recipe via

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