As I mentioned in a previous cocktail post, last gin day Teacher Buddy #1 and I actually tried our hand at making some different cocktails, rather than falling into our usual routine of faves. I’m so pleased we did, because this is now most definitely a new favourite of mine! Taken from probably my most used cocktail book Gin: Shake, Muddle, Stir by Dan Jones. This syrup adds the perfect balance of tart and sweet to the cocktail, with a cut of citrus added by the lemon juice. This is a definite must have for one of these glorious summer evening which we are having!
You’re going to need:
- 60 ml Gin
- 30 ml Triple Sec
- 30 ml Lemon juice
- 120 ml Rhubarb syrup *
- 1 egg white
- orange peel and star anise to garnish
One of the easiest cocktails to make ever. Fill your cocktail shaker with ice, pop in all the ingredients and give it a really good, hearty shake! (We need to get that egg white frothy chaps.) Then pour into a coupe glass and garnish, voila! I promise you won’t be disappointed.
My rhubarb stalks weren’t overly pink when making the syrup, hence the fact that the sour isn’t as pink as I wanted but it tasted great.
Happy cocktail times guys, let me know how you get on with this one.
*Homemade rhubarb syrup is really easy. I didn’t follow a recipe, I just bunged stuff together based on the syrups I’ve made in the past. I boiled the rhubarb in water for about 20 minutes until it was mushy and the water had turned vaguely pink from the stalks. I then strained the liquid and got rid of the rhubarb pulp. Added sugar to the liquid, and simmered until it dissolved and the liquid slightly thickened.