Today I’m super excited to introduce a new monthly feature celebrating all things boozy called Thursday Tipples. I love cocktails (well that’s no secret) and I want to explore the world of making them at home with fresh, seasonal ingredients and share my experiments here.
To kick things off I bring you a homemade berry and rhubarb syrup that can be used in any number of delicious ways. I tried two – a fresh and fruity vodka fizz perfect for summer, and a creamy ice cream float that both kids and grown ups will love. I actually can’t pick a favourite between the two drinks, I really loved both of them! I think the syrup would also be lovely with gin or bourbon, or even just a splash of soda.
There’s something very nostalgic about a ‘Spider’ or ice cream float. It was always a special childhood treat, but boozed up versions for adults are having a bit of a resurgence lately, which I totally love! The best thing is that they’re so adaptable – you can use any kind of ice cream you like (I think strawberry would definitely be a winner, or maybe something homemade?) or try different fizzy drinks, like maybe ginger beer or pink lemonade, which Schweppes finally brought back here in Australia, and that makes me very happy!
- 350g rhubarb, chopped into 2cm lengths
- 1 cup frozen mixed berries
- 1 teaspoon vanilla extract
- 2 cups water
- 1/2 cup raw sugar