RHUBARB MULE WITH KLAUDIA WEISZ

What never gets old is seeing creativity come to life on the plate. Or in this instance, in a classic Nick & Nora glass.

This refreshing cocktail blends vodka, ginger syrup, citrus and Forced Rhubarb from traditional growers in West Yorkshire, who go to extraordinary lengths to keep local growing artistry alive. Seasonal, sophisticated and surprising, the dedication of the growers shows in every sip.

Here, Dockley Road’s general manager Klaudia Weisz takes us through her recipe. The new neighbourhood eatery is set a stone’s throw away from our store and warehouse in Bermondsey’s Spa Terminus, among the likes of Farmer Tom Jones, The Kernel Brewery, Neal’s Yard Dairy, Poon’s and a variety of other food wholesalers.

The restaurant opened its doors last autumn, and has since been hailed one of 2025’s buzziest openings. Diners can expect an atmosphere that’s warmly down-to-earth, and a menu that’s both classic and creative.

This drink perfectly captures that balance.

RHUBARB MULE

INGREDIENTS

45ml vodka
20ml Forced Rhubarb syrup*
10ml ginger syrup
Juice of half a lemon
2 dashes of orange bitters
Lemon peel, to garnish

*To make around 300ml Forced Rhubarb syrup

300g Forced Rhubarb
160g sugar
160ml water
Small pinch of citric acid

METHOD

1. To make the Forced Rhubarb syrup, trim and chop the stalks into 2/3 cm pieces.
2. Combine the Rhubarb, water and sugar in a small saucepan. Bring up slowly to a gentle simmer for 12-15 minutes until the Rhubarb fully collapses.
3. Remove from the heat and add citric acid.
4. Let the liquid rest for 10 minutes, then strain it through a fine sieve or chinois without pressing.
5. Chill and bottle.
6. Next, combine the vodka, Forced Rhubarb syrup, ginger syrup, lemon juice and orange bitters.
7. Shake hard with ice and double strain into a chilled Nick & Nora Glass.
8. Add lemon peel to garnish and enjoy.