Tangy, sharp rhubarb is a staple dessert ingredient (rhubarb crumble is one of my favourites) and seems to be popping up in the gin world too with at least three distilleries, Warner Edwards, Edinburgh Distillery and Slingsby all producing a gin flavoured with rhubarb.
I’ve yet to try those, but I have been wondering whether to make my own infusion, rather like the Raspberry gin I made a while back, one of my readers swears by it!
With my limited amount of rhubarb and not enough patience to do an infusion right now, I decided to have a play with rhubarb in cocktails instead, using rhubarb syrup. Making a rhubarb syrup is quick and easy and a good stand by to have on those off-booze days (yes, we all need those occasionally).
I cup of sugar
1 cup of water
1 cup of chopped rhubarb
Bring ingredients to the boil, then simmer for 25 minutes. Once the syrup has cooled, strain into a clean, air tight bottle and you are ready to go!
Rhubarb Gin Fizz
Ingredients for a Rhubarb Gin Fizz
30ml rhubarb syrup
15ml freshly squeezed lemon juice
Shake the gin, lemon juice and rhubarb syrup together in an ice-filled cocktail shaker until cold. Strain into a collins glass, add more ice and top up with the soda water. Garnish with a sprig of rosemary.
Ingredients for a Rhubarb Gimlet
60ml rhubarb syrup
10ml freshly squeezed lime juice
Shake the gin, rhubarb syrup and lime juice together in an ice-filled cocktail shaker until cold. Strain into a coupe and garnish with a twist of lime.
Rhubarb Blush Martini (pictured left in the main image)
This is a combination of two different recipes (Pok Pok’s Rhubarb Blush and this one) that I liked, but wanted to tweak, mainly with the swapping of Aperol for Campari (the bitter the better in my book!).
Ingredients for a Rhubarb Blush Martini
20ml rhubarb syrup
25ml freshly squeezed lemon juice
Shake all the ingredients together and strain into a glass. Twist orange peel over the glass and then drop it into the glass.