It’s rhubarb season so here’s a twist on a classic sour, using mezcal. The smokiness of the mezcal balances out the tartness of the rhubarb. Rhubarb syrup (like most syrups) is surprisingly easy to make, and the leftovers can be made into a jam which tastes great on toast :-) Served here in a Studio Walsh wine glass - who says wine glasses are just for wine?

INGREDIENTS

• 2oz mezcal
• 2oz of rhubarb syrup*
• 1 oz lime juice
• 1 egg white

METHOD
Shake all ingredients with ice, and strain. Easy!

* To make the rhubarb syrup you need:

• 4 cups chopped rhubarb
• 1 cup sugar
• 2 cups water

Bring these 3 ingredients to the boil in a heavy bottomed-saucepan. Then, reduce to a simmer for 20 mins. When cooled slightly, strain with a fine mesh strainer.