This cocktail recipe was inspired by the one they serve at 69 Colebrook Row, a superb little cocktail bar in London.
Rhubarb gimlet recipe: Rhubarb gimlet.pdf
Makes: as many as you want…
6 parts rhubarb juice (see below)
3 to 4 parts good gin
2 parts sugar syrup (eg Monin, or home-made)
½ to 1 part freshly squeezed lime juice
a few dashes of grapefruit bitters (optional)
a small lime zest twist
- Stir together with plenty of ice, then strain into martini glasses and garnish with a twist of lime zest, being sure to squeeze its essential oils over the cocktail first.
- Make another round.
Makes: approx 500ml
1kg rhubarb, as pink as you can find
half a small glass of water
- Wash rhubarb and chop into one inch pieces. Place in a saucepan with water, cover and cook over low heat until all exploded and juicy, about 20 minutes. Stir occasionally to check it’s not sticking.
- Strain through a jelly bag or sieve lined with muslin. Let drip for several hours or overnight. Store juice in the fridge or freezer.