I’m loving rhubarb in my cocktails lately. Not only does it add great flavor, it also gives the drink a beautiful light pink color as you can see in this rhubarb collins cocktail.
My first experiment with rhubarb was in the cucumber rhubarb cocktail. Since then, I’ve been playing around with it in various cocktails and have been happy with every single one of them. I even brought some of the rhubarb syrup with me to a gin tasting I put on last week. After providing samples of four different gins, I made two gin rhubarb cocktails. The first one I made is for a project I’m working on and the second was this rhubarb collins cocktail.
I actually didn’t plan on making this drink at the tasting. However, when the tasting was over and it was time to make cocktails, I realized I didn’t bring enough ingredients for the first drink to make myself one. So, I grabbed the bottle of St. George Spirits Terroir Gin (which I love in a Tom Collins) and put together this rhubarb collins cocktail. My friend at the tasting liked it so much she ended up drinking both drinks I made (at the same time) and I made myself another collins.
You could use a different gin in this rhubarb collins cocktail if you don’t have any St. George Spirits Terroir Gin on hand. But, if you can find this gin, I highly suggest picking up a bottle (or two). It’s such a unique gin with woodsy notes – Douglas fir, fennel, bay laurel, sage… I think it’s perfect with the rhubarb and sprig of rosemary for garnish.
- 2 ounces St. George Terroir Gin
- 1 ounce Meyer lemon juice (or regular lemon juice if Meyer lemons are no longer in season)
- 1 ounce rhubarb syrup (see below for directions)
- Soda water
- Sprig of rosemary
- Add gin, lemon juice and rhubarb syrup to a cocktail shaker and fill with ice.
- Shake and strain into a collins or highball glass filled with ice.
- Top with soda water and garnish with a sprig of rosemary.
- **To make the rhubarb syrup:
- Add two cups chopped rhubarb (about 1 inch thick chop) to a medium saucepan with 1 cup sugar.
- Let the sugar and rhubarb sit for 5 to 6 hours so the sugar can break down the rhubarb.
- Add 1 cup water and bring to a boil over medium heat.
- Let the mixture boil until the rhubarb is completely broken down, about 12 to 15 minutes.
- Remove from heat, let cool for a few minutes and strain.
- Store in a glass bottle or a mason jar in the fridge until ready to use.
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