Culture Nightcap

Warm and Dry

Like tangy jams, sour lemonade and strawberry rhubarb pie, some flavours just feel like spring. So while we wait for the fair weather that feels so far away, a few sips of this Dry January-friendly, jeweltoned mocktail from Archer restaurant will spice things up. The tart sweetness of the rhubarb syrup contrasts with the sharp, earthy-sweet zest from the beet juice, creating a drink that’s light and complex with hints of natural spice. It’s a refreshing (and alcohol-free) glass of sunny days to come.

ARCHER’S RHUBARB SOUR

MAKES ONE GLASS

1 oz rhubarb syrup

(see recipe below)

½ oz beet juice

1 oz lemon juice

1 oz pasteurized egg whites

Soda water

Optional: Lumette non-alcoholic gin

METHOD

1. Combine all ingredients in a shaker with ice and shake vigorously for 15 to 30 seconds.

2. Strain back into the shaker with no ice and shake vigorously again until the foam is frothy.

3. Double strain into your favourite glass or coupe and top with a splash of effervescent water or non-alcoholic gin.

HOMEMADE

RHUBARB SYRUP

1 cup water

1 cup fresh or frozen rhubarb

1 cup sugar

METHOD

1. Add water and rhubarb to a pot and bring to a boil.

2. Turn off he heat and let rhubarb soak for 10 to 15 minutes; add sugar and stir until dissolved.

3. Strain and enjoy. Keeps in fridge for one week.