I have to admit that I have never been the biggest rhubarb fan but this rhubarb cocktail changed all that. I recently discovered this Gin and Rhubarb Sour by bartender Connor Gotowiec from Blacktail Florist in Vancouver. This is my adaptation, tart and tasty.
- 2 oz gin
- 2 oz fresh-pressed and clarified rhubarb juice
- 3/4 oz simple syrup
- 1 egg white
- 4 dashes Bittered Sling rhubarb bitters
- sprig of mint
1. Place all ingredients in a cocktail shaker with ice.
2. Shake vigorously.
3. Strain into a chilled cocktail coupe or martini glass. Add mint.
4. Drink.
5. Repeat
Rhubarb Juice Cut rhubarb stalks into 1-inch (2 cm) chunks, then press in a juicer; 2 lb. (1 kg) rhubarb will produce about 4 cups (1 L) juice. Place the juice in a saucepan over medium heat and cook without stirring for about 7 or 8 minutes. A film will form on top; simply scoop it off with a fine strainer. Strain the remaining juice through a double layer of cheesecloth. Lasts for 5 days refrigerated.