June 24, 2009 - 22:39 BST hellomagazine.com Rhubarb ginger apple GALLERY Ingredients50ml rhubarb infused Beefeater Gin 75ml apple and rhubarb juice (Beefeater recommends Chegworth Valley) If you cannot get Chegworth use good quality cloudy apple juice with dash of lemon juice 50ml ginger beer Method To make infusions, put 250g of fresh fruit into a bottle of Beefeater Gin with two tablespoons of caster sugar. Leave to infuse for one month. Alternatively, you can speed up the process to a week by running the infusion through the dishwasher a couple of times before letting it steep – it is best to use a large Kilner jar for this to ensure a tight seal. When ready to use, strain the infusion through fine muslin. Pour the first two ingredients into a highball glass filled with ice. Stir to mix and top up with ginger beer. Garnish with a thin stick of rhubarb.