March 9, 2009

Rhubarb Fizz Cocktail Recipe

makes two cocktails


for the rhubarb simple syrup:
4 cups roughly chopped rhubarb, about 10 stalks
2 cups sugar
2 cups water

for the cocktail:
4 oz. Hendrick’s gin
1 ½ oz. rhubarb simple syrup
1 ½ oz lemon juice
dash of celery bitters
1 egg white, optional
soda water

to make rhubarb simple syrup: Combine rhubarb, sugar and water in a saucepan on the stove.  Bring to a boil over medium-high heat and stir, dissolving sugar into the water.  Once sugar is dissolved, reduce heat to low and simmer for 45 minutes, stirring occasionally.  Once the rhubarb has infused the simple syrup, strain syrup into a bowl, through a fine sieve mesh strainer.  Reserve rhubarb for another use, such as a jam or savory compote.  Transfer simple syrup into a bottle.  Can be refrigerated for up to a month.

to prepare the cocktail:  Preparation is key to cocktail making.  Always have all elements of the cocktail prepped and labeled in advance of the party.  All elements can be put into pretty glass bottles, alongside a recipe card for guests to make their own cocktails.

to make the cocktail:  Combine gin, rhubarb simple syrup, celery bitters, lemon juice and egg white into a metal cocktail shaker.  Shake vigorously for 30-45 seconds.  If you are omitting the egg white, the cocktail can be either shaken or stirred.  Pour over ice and top with as much soda as desired.

tips: Rhubarb simple syrup can be made well in advanced and kept refrigerated for up to a month.  Lemon juice can be squeezed a couple of days in advance and kept in the refrigerator.  Egg whites can be separated and put in a container a few days in advance and kept refrigerated.