Bring on the rhubarb! After a long (albeit rather warm) winter, I just can't get enough of those lanky red stalks. Since rhubarb is on the tart side, it's often paired with sweet, summery fruits like strawberry or raspberry, but one of my favorite rhubarb combos is rhubarb and ginger—especially in a light, refreshing cocktail.
Start off with an easy rhubarb syrup (you just simmer rhubarb with sugar and water), then build flavors that will dusts off your sleepy winter tastebuds. Vodka will let the fruit shine, and fresh lime juice will brighten the flavor. The whole number is topped off with a hearty portion of spicy ginger ale—try Bruce Cost, which actually tastes like ginger. (If you like it really spicy, use ginger beer instead.)
This is a great drink for a picnic—make a batch without the vodka for friends who would prefer it non-alcoholic. (It's still delicious that way.)
- Yield:makes 1 cocktail
- Active time: 5 minutes
- Total time:5 mintues
- For the Rhubarb Syrup:
- 2 cups sliced rhubarb
- 1 cup water
- 1 cup sugar
- For the Cocktail:
- 1 ounce rhubarb syrup
- 1 1/2 ounces vodka
- 1/2 ounce juice from 1 lime
- 3 to 4 ounces spicy ginger ale, like Bruce Cost
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.
For the Cocktail: In a cocktail shaker filled with ice, combine the rhubarb syrup, vodka, and lime juice. Shake for 10 seconds.
Strain into a collins glass filled with ice. Top with ginger beer and garnish with a lime wedge.