Spring Gin Rhubarb

Name: Spring Gin Rhubarb
Yield: 1
Ingredients: 2 c. granulated sugar; 3 stalk rhubarb; 2 sprig fresh mint; 2 oz. Bulldog gin; 2 oz. rhubarb simple syrup; 1 oz. fresh lime juice; 1/2 oz. St. Germain elderflower liqueur; Fee Brothers rhubarb bitters; finely grated lime zest

By Marc ForgionePublished: Apr 29, 2014

Yields:

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"Spring is one of our favorite seasons here, especially behind the bar. After a long citrus-dominated winter, we cannot wait to start using the local ingredients that begin to arrive with the sunshine. The first thing to come out of the ground is rhubarb. In its raw form it is bitter and tart, but with a little sugar and some love, this is a very tasty plant with exceptional aromatics, but best of all . . . amazing color! We have done many rhubarb cocktails, but this is our favorite."

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Ingredients

Rhubarb Simple Syrup

2 cups granulated sugar
3 stalk rhubarb
2 sprig fresh mint

Spring Gin Rhubarb Cocktail

Directions

1. Step 1In a small nonreactive pot, combine the sugar and rhubarb with 4 cups of water and bring it to a boil over high heat. Add the mint sprigs then remove them after 30 seconds. Strain the liquid through a fine-mesh strainer into a bowl and allow it to cool. Discard the solids. Refrigerate the syrup in an airtight container until needed; it will keep for about 1 week.
2. Step 2In a cocktail shaker filled with ice, combine the gin, rhubarb simple syrup, lime juice, St. Germain, and bitters. Stir well and strain into a chilled martini glass. Garnish with a pinch of lime zest and serve. Looking for cocktail recipes? Try our top fruity drink recipes, retro cocktails, or punch recipes.