An easy rhubarb syrup gives this refreshing gin-and-ginger pick-me-up a very British edge
Just the ticket to greet the start of British field rhubarb season. Later in the year, swap the rhubarb syrup for some raspberry liqueur instead, for a refreshing, homespun twist on the gin-based classic.
The rhubarb floradora
Serves 1
For the rhubarb syrup
125g rhubarb, forced or field
50g caster sugar
A few strips of orange zest and lemon zest, to taste
For the drink
50ml good gin – we use Electric Spirits’ Achroous
25ml fresh lime juice
12½ml rhubarb syrup (see above and method)
100ml ginger beer, to top
First make the rhubarb syrup, which is very similar to making stewed rhubarb. Put the rhubarb, caster sugar and citrus zest in a saucepan with 250ml water, bring to a boil, then turn down to a simmer and cook for eight minutes. Strain the rhubarb mixture through a fine strainer (save the solids for serving hot or cold with custard), then simmer the liquid again until it reduces to a syrupy consistency. Decant into a clean bottle or jar, seal and store in the fridge, where it will keep for at least a week – it’s also lovely drizzled over ice-cream or breakfast yoghurt.
To build the drink, pour the gin, lime juice and syrup into a highball glass filled with ice, top with ginger beer, and serve.
Source: The Guardian
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