This evening we would have been showing the film Jellyfish, and we were expecting to be joined by the film’s producer Nik Holttum, who is also one of the famous mixologists who come and make us cocktails once a year in November.
As we are not able to gather this evening for what would have been (and will be, once we reschedule the showing) a memorable occasion, we thought we would mark it by giving you the recipe of the Jellyfish cocktail we were going to be serving.
We hope you join us in making the cocktail (or a version of it) this evening and drinking to absent friends and better times ahead. And feel free to send us photos of yourselves and your creations so we can add them to our Facebook page!
With very best wishes from all at Aylsham Picture House.
JELLYFISH RHUBARB COCKTAIL
45 ml gin
3 tbspns Rhubarb Syrup
Juice of half a lime
(1 tbsp elderflower cordial, optional)
100 ml tonic water
14 rhubarb stalk, trimmed
Make the rhubarb syrup ahead of time, so it’s cold when you start mixing drinks.
Fill a glass with ice cubes. Pour in the gin, syrup, lime juice (and cordial, if using), give everything a good stir and top with the tonic water. Serve with a rhubarb stalk as a stirrer.
Rhubarb Syrup (makes about 240 ml)
600g rhubarb, cut into 5 cm pieces
240 ml water
Put rhubarb, sugar and water in a heavy saucepan and bring to the boil.
Lower the heat and simmer, stirring occasionally, until the rhubarb is completely soft and the liquid has thickened slightly, about 20 mins. Pour through a fine sieve and let the rhubarb drain, pressing to extract all the liquid. Pour into a clean jar and cover.
Will keep in the refrigerator for up to 1 month.
Can be served with ice cream, or in gin cocktails.