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Bergamiester Cocktail


50ml Hepple Gin
25ml Rhubarb Syrup*
30ml Bergamot Juice
10ml Egg White

Rhubarb Syrup* Recipe

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

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