What could be better than a glass of cold sparkling wine or gin in the summer heat (or other lovely sunny day)? Well, one thing that might be better is an ice cold cocktail that combines both – Gin & Prosecco + a little splash of lemon juice for freshness, rhubarb syrup for a sweeter taste & for a fantastic pink color!
Rhubarb syrup can also be added to soft drinks, ice cream, pancakes or to moisten the cake layers. And if you are completely creative – ad it also to fresh salads!
RHUBARB SYRUP & RHUBARB GIN COCKTAILDrukāt/Print
SastāvdaļasFor rhubarb syrup: 850 g rhubarb stalks (unpeeled) 300 ml water 2 lemons 300 g sugar 1 tsp vanilla paste 3-5 sprigs of fresh thyme
For 1 cocktail: 50 ml gin 50 ml rhubarb syrup 25 ml fresh lemon juice 70 ml Prosecco (or soda water for a lighter cocktail) fresh mint leaves ice cubes
1. Cut unpeeled rhubarb stalks into ~ 2cm pieces, place them in a medium saucepan, add water and bring to a boil;
2. Lower to a medium heat and let the rhubarb cook for about 10 minutes (at the end of cooking rhubarb should be really soft/broken apart);
3. Strain the rhubarb liquid through a fine mesh strainer into another clean pot (to get most of the liquid, press the cooked rhubarb against the mesh sieve walls with a spoon or silicone spatula). To get syrup completely clear, strain it a few times;
4. In a pot with a rhubarb liquid – add the zest of 1/2 of a lemon, squeeze lemon juice from 2 lemons, add sugar, vanilla paste (you can use vanilla pods instead) and thyme springs. Stir everything;
5. Bring pot to the boil and let simmer for 10 min on a low heat;
6. Strain syrup one more time trough mesh sieve;
7. While it’s still hot, pour it into a clean and sterilized bottle.
1. Place a couple of ice cubes in a cocktail shaker, pour in gin, rhubarb syrup, lemon juice and add fresh mint leaves (before adding leaves, beat them once between palms to highlight their aroma & their essential oils). Shake it well;
2. Place a couple of ice cubes in a glass, double strain over the mixed cocktail and add Prosecco (or soda water);
3. Garnish with rhubarb peel and mint leaves ( a vegetable peeler works well for making long rhubarb ribbons).
To make a non-alcoholic cocktail - do not add gin and Prosecco. Use sparkling water or tonic instead.
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