Rhubarb Collins
Rhubarb Collins
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  • Ingredients
  • Equipment
  • Directions
1 1/2 oz Gin
1 1/2 oz Rhubarb Syrup*
3/4 oz Lemon Juice
2-4 oz Champagne
5 Mint Leaves
Lemon Twist.
Boxcutters, Jigger, Muddler, Shaker Classic/Boston, Citrus Juicer, Strainer, Libra, Collins Glass, Cup, Jars.
Place the Mint leaves in a cocktail Shaker, add the Rhubarb Syrup and muddle together to release the flavours from the mint.
Add Lemon Juice and Gin
Fill the shaker up with ice cubes and shake all you can.
Strain into a Collins Glass (If it is hot outside, place few ice cubes in a the glass before pouring)
Top the drink off with Champagne.
Garnish with Rhubarb, Mint and a Lemon Twist.

Rhubarb Syrup:
500 g (1 pound) Rhubarb
6 tbsp Sugar
2.5 dl (1 cup) Water
Few leaves of Mint
2 strips Lemon Zest

Roughly chop the Rhubarb into 2.5 cm (1 inch) pieces.
Throw Rhubarb, sugar and water into a saucepan and simmer until rhubarb has softened and the sugar has completely dissolved.
Sift the liquid into a clean pan set the Rhubarb a side and follow my Recipe for Compote to finish that.
You might want to strain the syrup a few times to make sure it is completely clear!
Chop few mint leaves and cut thin strips of lemon zest and add to the syrup.
Bring to the boil and let simmer for few minuets or until the syrup starts to thicken.
Turn off the heat and let it steep until the liquid completely cold.
Sift one more time and discard lemon and mint leaves.
Pour into a clean and sterilised Jar and store in the fridge for up to 4 days, or in the freezer for up to 4 weeks.
 
 
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