Rhubarb cocktail

With the rhubarb plants doing well and young fresh stalks ready to pick, I was intrigued yesterday by an on-line recipe for a rhubarb cocktail. Making a rhubarb syrup and mixing it with gin was definitely worth a shot.

Young rhubarb ready to pick

Young rhubarb ready to pick

I didn’t want to raid the patch too much so opted to use just a couple of stalks, which turned out to be about a quarter of the amounts in the recipe.

I have plans for you ...

I have plans for you …

Rounding everything down by 75% took away some of the guilt about adding lots of sugar to the fruit before boiling it in water and freshly squeezed lemon juice.

Add sugar, water and lemon juice

Add sugar, water and lemon juice

Boil vigorously

Boil vigorously

Rhubarb really doesn’t take long to break down and turn to pulp, but with the sugar in the mix it took quite a while to cool down.

All cooked through

All cooked through

Once it had, it was into a muslin sheet and hung up from a handle to drip the juice into a jug.

Letting the juice drain out

Letting the juice drain out

After an hour, a final squeeze got out as much as possible. It wasn’t a lot but would be enough to try the gin cocktail later, so it went into the fridge in a Kilner bottle.

The finished rhubarb syrup

The finished rhubarb syrup

I only made a quarter of the recipe amount

I only made a quarter of the recipe amount

Come the evening, I put a measure of the syrup in a glass, followed by the same amount of good quality gin, and topped it up with tonic water, ice and some slices of lime.

Rhubarb syrup.  Just add gin, tonic water, ice and some lime

Rhubarb syrup. Just add gin, tonic water, ice and some lime

The finished rhubarb cocktail

The finished rhubarb cocktail

Good? Yes, definitely. It had a nice jammy taste but I nearly missed it as the syrup does settle at the bottom at first. Mixing it up with a swizzle stick is essential. I must make more next time 🙂

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