Rhubarb daiquiri

Most rhubarb cocktails use puréed cooked rhubarb, or the syrup that leaks from the chopped stalks when they are slowly roasted. Very lovely it is too. This daiquiri is a little different: using raw rhubarb, juiced, with all the sharp intensity you’d hope it would have. This is definitely a springtime spring-in-your-step cocktail, rather than a warming around the fire kind.

The proportions are approximate - they will vary depending on the strength of the syrups and the rhubarb - so d