Knock knock knock.
Summer is my absolute favorite time of year and when I am melting my brain is usually working to figure out ways to cool myself off.
Rhubarb, that beautiful ruby red celery thing, has always caught my attention. Mostly because of that radiant red. And because it looks like Mother Nature decided to give celery a makeover. Good job, lady.
Without being super versed in the flavor profiles of this mystery vegetable, I jumped in the shallow end and did some kitchen tests. I ended up with a jam that people seemed to like. I’ll probably offer it to you all eventually. But what I most enjoyed was this incredibly bright, tart and pretty cocktail. It’s not difficult. Lots of bang for the buck. This recipe makes two.
WHAT YOU NEED:
- 4 ounces of rhubarb, chunked
- 1/3 cup granulated sugar
- 1/2 cup water
- 2 ounces fresh lemon juice
- 4 ounces gin (I use WESTERN SON gin)
For the rhubarb syrup: combine rhubarb chunks, sugar and water in a sauce pan. Bring to a boil and let simmer for about 20 minutes. Cool and strain the solids out of the liquid. There should be about 2+ ounces after simmering.
Put your stemware in the freezer.
In a shaker combine ample ice, 1 ounce of rhubarb syrup, 1 ounce of lemon juice and 2 ounces of gin. Shake shake shake it. Strain into chilled glass. Repeat.
The Gentleman’s Rhubarb Collins:
Follow instructions for the syrup. In a rocks tumbler combine rhubarb syrup, lemon juice, and gin. Top with your favorite seltzer or soda (I prefer Topo Chico).
Printable pdf here: The Gentleman Caller’s Rhubarb Martini : Collins