Grab your longest, pinkest rhubarb stalk and use a peeler to make a few ribbons.

Finely chop the remaining rhubarb and pop it into a heat-proof bowl. Add the grenadine and toss to coat.

Heat the syrup to a simmer and pour over the chopped rhubarb. Let that steep until it's around room temperature. Pass through a fine sieve and store in the fridge. The syrup will keep for up to a week.

Combine 25ml of the rhubarb syrup with 50ml of Captain Morgan Sliced Apple, lemon juice and egg white in a cocktail shaker. Add one ice cube and dry shake for 10 secs. Now fill to the brim with ice and shake again for 15 secs.

Strain into a chilled tumbler, top up with sparkling water and garnish with a rhubarb ribbon and a lemon twist.