About the author: Kelly Carámbula blogs about her adventures in the kitchen, including a weekly happy hour, on eat make read. She is also the founder and publisher of Remedy Quarterly, an independent food magazine.
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||cocktail shaker|
|This recipe appears in:||Drinking in Season: Rhubarb Sparkler|
- For the rhubarb syrup:
- 2 cups sliced rhubarb
- 1 cup water
- 1 cup sugar
- For the cocktail:
- 1 ounce rhubarb syrup
- 1/2 ounce lime juice
- 1 1/2 ounces gin
- 1 ounce seltzer
- Round lime slice (for garnish)
For the rhubarb syrup: Combine rhubarb, water, and sugar in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until rhubarb breaks down, about 20 minutes. Remove from heat and let cool. Strain through a fine mesh strainer. Rhubarb syrup will keep for one week in a sealed container in the refrigerator.
To make cocktail: Combine rhubarb syrup, lime juice, and gin in a cocktail shaker filled with ice. Shake for 10 seconds.
Strain into a collins glass filled with ice. Top with seltzer water. Garnish with lime slice and serve with a straw.