Rhubarb Strawberry Collins Recipes
RHUBARB & STRAWBERRY COLLINS
Two of springtime's most delicious ingredients combine in the tart and refreshing Rhubarb & Strawberry Collins by bartender Naren Young.
Provided by Liquor.com
Time 15m
Number Of Ingredients 8
Steps:
- Add the gin or vodka, Aperol, lemon juice, rhubarb syrup and strawberry juice to a shaker with ice and shake until well-chilled.
- Strain into a highball glass over fresh ice.
- Top with club soda.
- Garnish with a lemon wheel and a pickled rhubarb stalk. *Rhubarb syrup: Add 2 quarts water, 8 cups sugar and 4 cups roughly chopped rhubarb into a saucepan and cook over low heat, stirring until sugar dissolves. Cook for 5 minutes more, turn off heat and let cool. Strain out solids. Will keep, tightly covered and refrigerated, for up to 1 month. **Pickled rhubarb stalk: Toast 2 tablespoons coriander and 3 tablespoons pink peppercorns for 1-2 minutes in a saucepan over medium heat. Add 4 cups sugar and 1 quart raspberry vinegar, stirring until sugar dissolves. Chill mixture in refrigerator until cold and pour over 4 cups rhubarb, trimmed and chopped into 3-inch lengths. Refrigerate for at least a few hours before using.
Nutrition Facts : Calories 446 kcal, Carbohydrate 98 g, Cholesterol 0 mg, Fiber 24 g, Protein 10 g, SaturatedFat 0 g, Sodium 26 mg, Sugar 40 g, Fat 3 g, UnsaturatedFat 0 g
RHUBARB COLLINS
Provided by Jasper Soffer
Categories Champagne Gin Alcoholic Fruit Brunch Cocktail Party Mother's Day Cocktail Spirit Sparkling Wine Spring Shower Rhubarb Engagement Party Party Drink Fat Free Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 drink
Number Of Ingredients 5
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 COLLINS
Use Juli's Any Seltzer Cocktail Formula from our magazine to create this Rhubarb Collins cocktail. Garnish with a thin rhubarb stalk swizzle and lemon.
Provided by Juliana Hale
Time 10m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 7.4 mg, Sugar 2.4 g
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