Cocktail of the week: Vivien’s mid-spring moment– recipe | The good mixer

A sophisticated sour flavoured with a dense and intense rhubarb cordial

The spiced rhubarb base doesn’t make quite as much as you might imagine, because it’s reduced so much that you end up with a super-thick and very intense cordial. That said, any leftover cordial also works well as a soft drink mixed with water and lemon juice to taste; it’s pretty tasty poured over thick yoghurt and/or fruit, too.

Stan O’Brien, Vivien, Edinburgh