Rhubarb Elderflower Gin Cooler Recipes

RHUBARB MOCKTAIL

Steps:

• In a small saucepan, bring rhubarb, sugar and water to a slow boil. Let cook for 10 minutes. Remove from heat and let cool completely before straining into a glass jar. Syrup can be stored in fridge for up to 2 weeks.
• Fill glasses with ice. Add 1-2 tbsp simple syrup per glass and top with sparkling water. Garnish with rhubarb ribbons and enjoy!
• Add 1.5 oz liquor of choice per glass. Fill glasses with ice. Add 1-2 tbsp simple syrup per glass and top with sparkling water. Garnish with rhubarb ribbons and enjoy!

RHUBARB ELDERFLOWER GIN COOLER

Steps:

• To make the syrup, add the chopped rhubarb to a pot and just cover with water. Bring to a boil then reduce heat and simmer for an hour.
• Remove from heat and strain the liquid through a sieve into a large bowl. Add 500ml of the liquid and the sugar to a pot or large frying pan. Simmer for 5-10 minutes until the mixture has thickened to a thin syrup. Remove and allow to cool. If your syrup isn't as red as you'd like, add a couple of drops of food colouring and stir in.
• Fill a short glass with ice and pour in rhubarb syrup.
• In a separate glass, mix elderflower cordial, water and gin. To get an ombre effect, hold a teaspoon facing downwards in the cocktail glass and pour the gin/cordial mix over the back of the spoon, gently.
• Garnish with rosemary and serve.

RHUBARB GIN

Steps:

• Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.
• After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour - this doesn't look as dramatic. The upside is you that have to get through it fairly quickly!

ELDERFLOWER GIN

Steps:

• Shake any obvious bugs off the elderflower heads then put them into a large jar or jug. Add the lemon peel, caster sugar and pour over the gin. Cover and leave to infuse for 24hrs.
• Strain through coffee filter paper or 2 sheets of kitchen paper into a clean bottle. Keeps for up to 1 month. Serve with tonic water, lots of ice and a dash of sugar syrup if you like.