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.

Mid-spring moment

Serves 1

For the cordial
100g rhubarb, trimmed and roughly chopped
100g white caster sugar
1 heaped tbsp pink peppercorns
1 heaped tbsp black peppercorns
3 fresh bay leaves

For the drink
35ml armagnac – we use Baron de Sigognac
15ml bianco vermouth – we use Cocchi Americano Bianco
20ml rhubarb and bay leaf cordial (see above and method)
2 dashes rhubarb bitters
10ml lemon juice
15ml egg white

Put all the ingredients for the syrup in a saucepan and add 100ml water. Bring to a boil, stirring to dissolve the sugar, then turn down to a low simmer and cook until the mix is reduced by half (depending on the temperature, this could take half an hour upwards). Take off the heat, leave to cool, then strain into a clean jar or bottle, seal and put in the fridge, where it will now keep for up to 10 days.

To build the drink, put everything in a shaker, dry shake to emulsify and set the egg white, then add a handful of ice and shake again. Double strain into a chilled coupe and serve.

• Stan O’Brien, Vivien, Edinburgh