Rhubarb is one of the first signs that spring has arrived. Its vibrant red shoots emerge from the soil in March before rapidly growing into the distinctive stems ready for harvest by May. Although often treated as a fruit, rhubarb is actually a vegetable and has been enjoyed for centuries for its unique balance of sweetness and sharpness.
Rich in vitamin K1 and antioxidants, rhubarb has long been a favourite ingredient in crumbles, jams, tarts and even wines. Its bright, tangy flavour also makes it an excellent addition to cocktails. Our Rhubarb 75 celebrates this seasonal ingredient, combining its fresh, tart character with sparkling elegance to create a refreshing drink perfect for spring and summer.
It is vibrant, fresh, has zing with bubbles what is there not to love?
Ease of Making: Easy.
Glass Type: Flute or Vintage Coupe Glasses.
Taste: Vibrant and fresh.
How to Make Rhubarb Syrup:
- Chop up 3 x rhubarb stalks (will equate to 340 grams) place into saucepan.
- Place 240 ml of water in the pan.
- Add 240 grams of caster sugar.
- Add teaspoon of orange blossom water.
- Add ½ teaspoon of vanilla paste.
- Heat the pan and bring to boil over medium heat, stirring.
- As it boils reduce heat and let simmer for 5 – 10 minutes.
- Take off the heat and strain through a fine sieve.
- Cool the Rhubarb syrup. Once cooled it is ready to be used.
- Keep the rhubarb compote for yoghurt or to go with cheese.
Recipe for Rhubarb 75:
- 50 ml Explorer’s Gin.
- 20 ml Fresh Lemon Juice (do not use bottled).
- 30ml Rhubarb Syrup.
- Top up with your choice of chilled bubbles.
Method:
- Add gin, lemon juice, rhubarb syrup and ice to cocktail shaker & shake.
- Pour into your glass of choice and top up with chilled bubbles.
- Play around with the measure of syrup to find your perfect balance.
