In yesterday’s post I offered you a Rhubarb Syrup and said that cocktail recipes would be forthcoming. Here’s the first one. You can, of course, skip the alcohol and simply use the syrup in lemonade or with club soda. I find this cocktail lovely to behold and a happy start to Happy Hour.
While rhubarb itself has a sharp if not sour flavor, the syrup is sweet with a lovely gentle flavor and soft flavor. Here we combine that with gin. Now, you’ll probably want to experiment a bit. Gins vary wildly in the ingredients used to flavor them, so some may not be the best mate for this syrup. I used Boodles last night and it was good, but not perfected. I’ll be trying more gins along the way!
Spring Rhu Brew
Yield: 1 cocktail
Ingredients:
- 2 ounces gin
- 2 ounces rhubarb simple syrup
- Club soda, optional and to your taste
Preparation:
Combine the gin and syrup in an ice-filled cocktail shaker. Shake vigorously for 30 seconds. Pour into a glass filled shaved ice.
Sample the beverage and, if you desire, top off with club soda.
Source: Brian O’Rourke
Photo Information: iPhone 6 Plus, f/2.2, 1/15th second, ISO-80
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