Recipe Share – Cocktail Edition.

30 Jun

At MNO last week Chris made a delicious, balanced summer cocktail featuring rhubarb, basil and gin. If you grow rhubarb in your garden or belong to a CSA you probably struggle to use it all up in pies and crumbles – this cocktail is a welcome change to the usual rhubarb recipes!

photo from The Whole Kitchen

Rhubarb Bloom Cocktail
recipe from The Whole Kitchen

1 oz rhubarb simple syrup (recipe follows)
1/2 oz lime juice
1 1/2 oz gin
3 basil leaves
ice
cocktail shaker

Scoop a handful of ice cubes into a cocktail shaker. Add the rhubarb syrup, lime juice, gin and basil leaves. Close the shaker and shake vigorously for a minute or two, then strain into two chilled glasses, ice is optional.

Rhubarb simple syrup
 1 1/2 cups diced rhubarb
1 1/4 cups water
1 cup sugar
Combine all in a small saucepan, cover and bring to a boil. Reduce heat to low and cook for 30 minutes. Place a fine mesh strainer over a bowl, and strain the liquid, pressing firmly on the rhubarb solids to extract all the tart juice. Save the solids for use in a pie or sorbet. Keep the syrup in the fridge until you’re ready to use it.

 

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