Usher in Spring with this delicious twist on a classic Gin Gimlet.
Recipe & Photo by @liqculture
Spring and rhubarb, spring and rhubarb, go together like a horse and carriage...
Ok, fine, it doesn't work. But rhubarb IS in season here in the Northern Hemisphere, so obviously I've been on the hunt for a way to incorporate this deliciously tart and beautifully vibrant fruit into a cocktail! This recipe by @liqculture brings together one of my favorite cocktails (Gin Gimlet) with some of my favorite flavors (lime, ginger, and rhubarb), and is a lovely way to celebrate Spring!
COCKTAIL: Rhubarb Ginger Spring Gimlet
2 oz Gin
1.5 oz Rhubarb Ginger Syrup*
1 oz Fresh Lime Juice
Garnish: Rhubarb ribbon
DIRECTIONS FOR THE COCKTAIL:
Combine all ingredients into a cocktail shaker filled with ice and shake until cold. Double strain into your favorite coupe glass and garnish with a rhubarb ribbon.
DIRECTIONS FOR THE SYRUP:
Combine 2 stalks of chopped rhubarb, the peel of one whole lime, 3 inches of peeled and chopped ginger, one cup of sugar, and one cup of water in a saucepan and bring to a boil. Reduce the temperature and simmer for about 10 minutes or until the rhubarb is soft and breaking down. Take the syrup off the heat and allow it come to room temperature. Strain out the solid ingredients and store in the fridge.
*Tasting note: If you prefer a drink that errs on the tart side as I do, I recommend cutting the amount of the rhubarb ginger syrup in half. As with any cocktail you make, play around with the proportions to find the balance that works for you!
Allie is the founder of Parched Around the World and the owner of Parched Global, LLC, a communications company based in Atlanta, GA. She's a Certified Sommelier and a foodie at heart, and is forever suffering from a severe case of wanderlust! When life allows, you can find Allie traveling around the world and photographing her adventures both domestically and abroad. Feel free to get in touch with her by email at email@example.com or to connect on Instagram at @aaalbanese and @parchedaroundtheworld.