Rhubard Cocktail
Light, tart and refreshing, this is the perfect spring sip for a Mother’s day brunch!
This rhubarb cocktail recipe is dedicated to my tribe of mamas (whether you’re a plant mama, have fur babies, or a little human), and especially to my mom, whom I consider to be THE cocktail aficionado. To these fierce ladies, I raise a toast - because all that mothering makes us thirsty!
Rhubarb simple syrup
250g water
4 stalks of rhubarb, cut into 2cm pieces
125g sugar
Combine ingredients in a medium saucepan and bring to a boil.
Reduce heat and let the mixture simmer for 20 minutes.
Strain through a fine-mesh sieve and reserve the rhubarb syrup in a sealable jar in the fridge.
The pulp can be used to top baked goods, pancakes or toast
Rhubarb gin cocktail
2oz gin (or vodka, pick your pleasure! To Mom: I bet tequila would be good too)
3/4oz rhubarb syrup
1/4oz Campari
3/4oz fresh lemon juice
Dash of bitters
1oz club soda
Rhubarb stalk swizzle stick
Pour all ingredients (except club soda) into a cocktail shaker filled with ice and shake well.
Fill a collins glass with ice and pour the rhubarb cocktail into it.
Top with club soda and garnish with a small rhubarb stalk or ribbon.
