For this blushing gin, Three Wrens has sourced sweet orange peel, fresh ginger and of course, Cheshire rhubarb, alongside other traditional botanicals. The local rhubarb is first cooked with a sous-vide with vanilla pods for eight hours, before it's then macerated in the spirit for 48 hours until it's distilled. A splash of ginger ale and a garnish of fresh raspberries and ginger should do this one very well!