Rhubarb Pink Collins A Rhubarb Gin Cocktail Recipes

RHUBARB COLLINS

Steps:

• In a small saucepan, bring the rhubarb juice to a slow boil. Stir in the sugar and continue stirring until it is completely dissolved.
• Reduce heat, cover, and allow the syrup to simmer for about 15 minutes.
• Remove the pan from the heat and let the syrup cool completely before bottling under a tight seal. It should keep well in the refrigerator for up to two weeks.
• Gather the ingredients.
• Pour the gin, rhubarb syrup, and lime juice, and add a dash of rhubarb bitters into a cocktail shaker .
• Fill with ice, and shake well .
• Strain into a collins glass filled with fresh ice and top with club soda.
• Top with 4 drops of cardamom bitters. Serve and enjoy.

RHUBARB COLLINS

Steps:

• In a small pot, combine the rhubarb and sugar with 3/4 cup water and bring to a boil. Reduce the heat to moderately low and simmer until slightly thickened and bright pink in color, about 20 minutes. Let the syrup cool then pour through a fine-mesh sieve set over a bowl. Press down gently and discard the solids. DO AHEAD: The rhubarb simple syrup can be made in advance and stored in an airtight container in the refrigerator for up to 1 week.
• In a cocktail shaker, combine 1 ounce of the rhubarb simple syrup with the gin and lemon juice. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a highball glass and top with Champagne or soda water.

RHUBARB-FENNEL GIN COCKTAIL

Steps:

• Combine fennel and vermouth in a glass container (save vermouth bottle). Cover and chill 2 days. Strain through a fine-mesh sieve back into bottle.
• Bring rhubarb, sugar, and 1/2 cup water to a gentle simmer in a small saucepan over medium heat and cook until mixture is pink and slightly syrupy, 14-16 minutes. Let cool, then transfer to a blender and purée until smooth (you should have about 1/2 cup rhubarb purée).
• Combine 12 oz. fennel-infused vermouth, rhubarb purée, lemon juice, gin, and 2 cups ice in a large pitcher. Stir until cold. Pour cocktail into ice-filled old-fashioned glasses and garnish with shaved rhubarb.
• Do Ahead
• Vermouth can be infused and rhubarb purée can be made 1 week ahead; cover and chill separately.

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!

RHUBARB COLLINS

Steps:

• Bring rhubarb, sugar, and water to a boil in a 5- to 6-quart heavy pot, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, until rhubarb falls apart, about 15 minutes. Remove from heat and cool 15 minutes. Pour mixture into a large fine-mesh sieve set over a large bowl and drain 15 minutes, then press gently on and discard solids. (There will be about 8 cups syrup.) Skim off any foam and cool syrup to room temperature. Pour syrup into 1 or 2 pitchers and chill, uncovered, until cold, about 2 hours.
• Stir in lime juice (to taste), then gin and Cointreau (if using).
• Fill glasses with ice and add rhubarb gin mixture, stopping about 1 inch from rim. Top off with seltzer. Run a wedge of lime around rim of each glass, then squeeze into drink.

RHUBARB COLLINS

Steps:

• Muddle rhubarb and brown sugar in a mixing glass until crushed. Add gin and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses. Top with seltzer.