Culinary Anthropologist

Rhubarb gimlet

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This cocktail recipe was inspired by the one they serve at 69 Colebrook Row, a superb little cocktail bar in London.

Rhubarb gimlet 1.JPGThe trick is to get a good balance of flavours.  It should taste distinctly rhubarby, with a good grown-up gin kick, and just a hint of lime.

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

  1. 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.  
  2. Make another round.

Rhubarb juice

Makes:  approx 500ml

1kg rhubarb, as pink as you can find
half a small glass of water

  1. 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.
  2. Strain through a jelly bag or sieve lined with muslin.  Let drip for several hours or overnight.   Store juice in the fridge or freezer.

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