50ml Hepple Gin
25ml Rhubarb Syrup*
30ml Bergamot Juice
10ml Egg White
1kg Rhubarb 200m1 Water 400g Castor Sugar
Simmer in pan, then strain through a sieve. It should yield 850g of juice. Add castor sugar. Stir until dissolved and refrigerate.
Shake on ice and strain into glass.
Garnish with a Rhubarb Coral