Excavating the long-forgotten contents of the freezer is rarely a glamourous task... There are always loads of individual peas tucked into inaccessible corners. But this time it was different. I found some poached rhubarb from God knows when, cooked with vanilla, my taste buds told me, and decided to make a cocktail. One measure of gin, a few drops of lavender bitters and the liquidised rhubarb. Yum yum yum!
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