My favourite refreshing tipple!
Rhubarb is my favourite addition to any drink, alcoholic or otherwise! I discovered this simple cocktail during the spring and I’ve been obsessed with it since, I make it any time I see rhubarb in the supermarket. It sounds like it’ll be a tricky one with a lot of effort, but once you’ve made the syrup you’re good to go.
The rhubarb syrup also works well in G&Ts, as well as on pancakes or ice cream, and it’ll keep for a few weeks in the fridge. Okay, on to the recipe…
How To Make…
For the syrup:
3 cups chopped rhubarb
1.5 cups water
1 cup sugar
Add to a pan and bring to the boil. Simmer gently for 10 minutes until the rhubarb becomes mushy. Remove from the heat, allow to cool slightly and then strain in to a jug. Transfer to a clean jar and store in the fridge until you’re ready to use it.
To make one Rhubarb Collins:
50ml gin
25ml rhubarb syrup
Half a lemon, juiced
Shake the above ingredients in a cocktail shaker with ice. Strain in to a glass filled with ice and top with sparkling water. Garnish with a stick of rhubarb and a slice of lemon. Serve and sip!
I’ll be honest with you, if I’m up for something a little more on the boozy side, I’ll skip the sparkling water – but I do think a bit of fizz makes it all the more refreshing.
Will you be giving these a go?
