This creamy and thirst quenching cocktail is a wonderful way to stretch out the end of rhubarb season. Chop up the last rhubarb stalks you can get your hands on and simmer with water and sugar to create a bright, tangy rhubarb syrup that will last up to a month in the fridge. This syrup is best in the gin fizz form, with lemon, lime, a touch of cream and a frothy egg white. It's incredibly smooth and balanced, light and refreshing. If you have leftovers, try a splash of the syrup with sparkling wine for a twist on a bellini, over yogurt for a fancy breakfast or stir a spoonful in your tea for a fresh change from honey. Enjoy!
rhubarb gin fizz
makes 1 drink | recipe slightly adapted from The Dog's Breakfast, via Food52
1 cup sugar
1 cup water
2 cups rhubarb, chopped
2 oz London dry gin
1/2 oz lemon juice
1/2 oz lime juice
2 oz rhubarb syrup
1 oz heavy cream
1 egg white
1 lime slice, for garnish
Combine all ingredients in a medium saucepan. Bring to a simmer and cook for 30 minutes.
Strain syrup into a glass container, cool, cover and refrigerate.
Syrup will last in the fridge for up to a month.
In a cocktail shaker, combine all ingredients except ice and shake for 1 minute.
Combine all ingredients except ice in a cocktail shaker and shake vigorously for 1 minute. Add ice to shaker and shake another full minute.
Strain into a short cocktail glass, such as a coupe, and garnish with a lime slice. Enjoy immediately!