Rhubarb Syrup & Rhubarb Gin Cocktail

Pagatavošana

Rhubarb syrup:
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.

Cocktail:
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).