Rhubarb Gin and Tonics: Difference between revisions
Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=~25 min |Source=SmittenKitchen.com |Yield=Enough for quite a few servings |Rating={{unrated}} }} === Ingredients === '''Rhubarb Syrup''' * 1 lb rhubarb, trimmed and cut into 1/2-inch segments * 1 c sugar * 1 lemon * 1 c water '''Cocktail''' * 2-3 T rhubarb syrup * 4-5 oz gin, to taste * ice * 1 7-ounce bottle tonic * thin lemon slices === Preparation === '''Rhubarb Syrup''' Place the rhubarb in a medium heavyweight saucepan al..." |
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=== Ingredients === | === Ingredients === | ||
'''Rhubarb Syrup''' | '''Rhubarb Syrup''' | ||
* 1 lb rhubarb, trimmed and cut into 1/2-inch segments | * 1 lb rhubarb, trimmed and cut into 1/2-inch segments (4-5 cups) | ||
* 1 c sugar | * 1 c sugar | ||
* 1 lemon | * 1 lemon | ||
Revision as of 19:53, 17 June 2023
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | ~25 min |
| Source | SmittenKitchen.com |
| Yield / serves | Enough for quite a few servings |
| Rating | (unrated) |
Ingredients
Rhubarb Syrup
- 1 lb rhubarb, trimmed and cut into 1/2-inch segments (4-5 cups)
- 1 c sugar
- 1 lemon
- 1 c water
Cocktail
- 2-3 T rhubarb syrup
- 4-5 oz gin, to taste
- ice
- 1 7-ounce bottle tonic
- thin lemon slices
Preparation
Rhubarb Syrup Place the rhubarb in a medium heavyweight saucepan along with the sugar and a few peels of lemon zest. Turn the heat to medium low and cover with a lid. Cook until the rhubarb is saucy, about 10 minutes. Remove the lid, add water, and increase the heat to medium or medium-high for a gentle simmer for an additional 10-15 minutes. Strain the syrup, and let it cool completely -- you can speed this up by stirring it over ice. Cut your lemon in half and cut a few thin slices off to set aside to garnish your drink. Then add juice of half the lemon to the syrup. Taste and add more from the second half of the lemon, to taste.
Cocktail
In a medium size glass, add 2 tablespoons of the rhubarb syrup, and 4-5 tablespoons gin, stir together. Add ice and pour tonic over to fill the glass. Finish with another teaspoon of rhubarb syrup and reserved lemon slices.
Notes
- Syrup keeps for two weeks in the fridge.
