Name: Rhubarb and custard cocktail
Total time: 900 s
Yield: 2
Ingredients: 300 gram rhubarb; 185 gram caster sugar; 4 egg; 125 millilitre 5 years aged XO French brandy; 1/2 teaspoon vanilla extract; 100 millilitre rhubarb gin

Step 1

Chill two martini glasses in the freezer. Place the rhubarb ribbons in iced water and set aside.

Step 2

Combine the chopped rhubarb (300 g) with caster sugar (85 g) in a pan, and simmer over a low heat until reduced to a syrup. Sieve and leave to cool.

Step 3

Beat the yolk of the M&S free-range mixed size eggs (4) and the remaining caster sugar (100 g) until creamy, then slowly pour in the M&S Distilled 5 years aged XO French brandy (125 mL) until combined.

Step 4

Gently heat the egg mix in a heatproof bowl set over a pan of simmering water, whisking continuously until a thick custard forms. Stir in the vanilla extract (2 mL) and allow to cool.

Step 5

Remove the martini glasses from the freezer. Mix the syrup with the M&S rhubarb gin (100 mL) and pour this into the glasses, then pour over the custard. Finish each cocktail with the ribbons of fresh rhubarb.

Rhubarb and custard cocktail

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