This Lemon Rhubarb Cocktail says "Welcome to the weekend!"
I’ve spent more than a few minutes trying to come up with a catchy name for this truly magnificent cocktail that House Bar Chef Ilise concocted not long ago. Sweet & Sour Spritz? Lemon-Rhubarb Refresher? Then I took a few sips and decided not to worry about it, everything will be juuuuuuust fine exactly the way it is.
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Yes, this is an easy-sipping drink, light and refreshing, made for enjoying on the deck or poured from a thermos on a picnic. In fact, the best name for this tasty tipple might be the Spring into Summer Cocktail, because I’m pretty sure this will be your drink of choice for the entire warm weather season.
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Click on the photos to enlarge them and read the captions.
Here is the recipe intermixed with Ilise’s comments and helpful hints:
Lemon Rhubarb Cocktail
Recipe by Ilise Goldberg
Makes one cocktail
INGREDIENTS:
DIRECTIONS:
Ilise’s Note: I normally make my own simple syrup, but we were given a hostess gift of the Rhubarb Hops Syrup a couple of years back and it seemed like the time was finally right to make a cocktail with it. The syrup is tasty, although when I make my own it is a much brighter shade of pink as I try to find the reddest stalks. Here’s the recipe to make your own simple syrup:
Rhubarb Simple Syrup:
Lemon Rhubarb Cocktail
Recipe by Ilise Goldberg
Makes one cocktail
INGREDIENTS:
- 2 oz Gin (Ilise says: Preferably one with less juniper and more floral and fruit notes such as Nolet's Silver Dry Gin)
- 1 oz Rhubarb Simple Syrup (recipe below) or Rhubarb Hops Syrup
- ½ oz Fresh Lemon Juice
- Bitter Lemon Soda
- Rosemary Sprig for Garnish
DIRECTIONS:
- In a doubles glass, mix together the gin, rhubarb syrup, and lemon juice. And several medium ice cubes to the glass and stir.
- Top with bitter lemon soda and gently stir. Add a sprig of rosemary to the glass for a garnish and to provide additional aromatics.
Ilise’s Note: I normally make my own simple syrup, but we were given a hostess gift of the Rhubarb Hops Syrup a couple of years back and it seemed like the time was finally right to make a cocktail with it. The syrup is tasty, although when I make my own it is a much brighter shade of pink as I try to find the reddest stalks. Here’s the recipe to make your own simple syrup:
Rhubarb Simple Syrup:
- 5 large rhubarb stalks, washed and trimmed
- 1 cup water
- ½ cup sugar
- Cut the rhubarb into one-inch pieces.
- Combine the water and sugar in a pan over high heat until the sugar dissolves.
- Add the rhubarb chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
- Remove the mixture from heat and allow it to cool.
- Strain the syrup into a container. Store the syrup in the refrigerator for up to two weeks. If making far in advance, the simple syrup freezes well.
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Cheers, dears!
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