Rhubarb rosemary gin sour

This cocktail from Poco’s spring drinks list, makes the most of in-season rhubarb. “Before the outdoor rhubarb crops start coming through, there’s a crop of forced rhubarb which, alongside the early-season asparagus, has to be one of the year’s most keenly anticipated seasonal treats,” says Poco co-owner, Ben. “As well as featuring on our food and dessert menus each year, rhubarb is a mainstay of our cocktail list too. This recipe sees the natural oils and aroma of the rosemary complement the earthy florality of the rhubarb perfectly. “To make the rhubarb gin, we drop around 350g of rhubarb into 700ml gin and let it steep for a week or so in a Kilner jar. (The same technique can be used to make rhubarb whisky or bourbon, which can make for a sublime take on the Old Fashioned!)”