It’s delicate in flavour and creamy enough to replace dessert, and is bound to impress.


  • Hendrick’s gin 60ml
  • lemon juice 15ml
  • lime juice 15ml
  • rhubarb syrup 20ml
  • grenadine 5ml
  • rose water 1-2 drops
  • double cream 25ml
  • egg white 1
  • soda to top up
  • dried rose petals to serve



Heat the oven to 200C/fan 180C/gas 6. For the syrup, put the rhubarb and the sugar in a baking dish with 250ml water and roast for 30 minutes, then strain and cool.


Put all of the ingredients except the soda and rose petals into a cocktail shaker without ice and shake hard (this is called dry shaking). Open the shaker, fill with ice and shake again, very hard, for as long as you can but at least a few minutes. Strain into a chilled glass and top with the soda. Carefully garnish with a few rose petals, to serve. Serve with Savoursmiths Bubbly and Serrano Chilli Crisps