Rhubarb and Blood orange gin cocktaiil

The Fifty Pounds Gin is my preferred style, classic with plenty of juniper and citrus. Very clean and dry. So that’s perfect to pair with fruit. I’ve been on a rhubarb kick lately and for some reason that always reminds me of the UK (I blame your cooking programs). Rhubarb, juniper and citrus go perfectly together. I also wanted to accentuate the orange flavours some more, so I used a local Blood Orange Liqueur. The dry sherry is there to prevent it from getting too sweet and the nuttiness plays well with the others. The dashes of absinthe are very subtle but accentuated by the nose full of tarragon. The (rehydrated) blood orange slice is just there to look pretty.⁠

The Recipe

Serving: 2


  • 2 oz Fifty Pounds Gin⁠
  • 1 1/2 oz Barbadillo Manzanilla Sherry⁠
  • 3/4 oz Giffard Rhubarbe Liqueur⁠
  • 1/2 oz Sang de Pascual Blood Orange Liqueur⁠
  • 3 dashes absinthe⁠

How to make or shake it

Stir, up, garnish with tarragon and blood orange.⁠

Recipe courtesy of And then I had a little drink

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