VE Day 75 – Spitfire Cocktail

To commemorate 75 Years since the end of WW2, Fergus has come up with a special ‘Spitfire’ cocktail. View the recipe below.

Don’t forget to raise a toast at 3pm on Friday 8th to thank our Heroes.



To make one you will need:

Spiced Navy Rum – 50ml

Lemon juice – 25ml

The white of one egg

Homemade Rhubarb syrup (recipe below)  –  35ml

Ice Cubes

Other Equipment: Cocktail Shaker, Cocktail Strainer and a stemmed cocktail glass.

  1.  Take your cocktail shaker and add in the white from one egg.
  2.  Squeeze in 25ml of lemon juice (roughly the juice of half a lemon), 50ml of Rum and 35ml of Rhubarb Syrup.
  3.  Seal up your cocktail shaker and shake vigorously to whisk up the cocktail into a foamy texture.
  4.  Open the shaker, add ice, re-seal and shake until chilled.
  5. Finally we can strain the cocktail into a Stemmed glass and Enjoy.


To make the Rhubarb Syrup 500ml:

English Rhubarb – 500 grams

White Granulated Sugar – 175 Grams

Fresh Water – 500 ml

Other Equipment: Fine mesh strainer, 2 sauce pans, a glass Jar or bottle

  1.  Wash the Rhubarb clean, remove the ends and chop into small even pieces.
  2.  Add the Rhubarb to a saucepan and add 500ml of water.
  3. Bring the water to a boil then reduce to a low simmer. let the Rhubarb cook for around 25 minutes.
  4.  After 25 minutes, the water should become a bright pink colour and the rhubarb will be very soft.
  5.  using the fine mesh strainer, separate the rhubarb pulp from the liquid over a second saucepan.
  6. Add in 175ml of White granulated sugar and heat until all sugar is dissolved. continue to reduce the mixture to get a thicker consistency.
  7. Finally remove from the heat and leave to cool before containing in a glass jar or bottle.

(This is the method I used, it will make enough syrup for roughly 12 cocktails.)

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