#colleen jeffers

THE RHUBARB 75 !

Ingredients:

• 1.5 oz gin
• .75 oz fresh squeezed/strained lemon juice
• .5 oz rhubarb syrup (recipe below)
• Chilled Champagne or Cava to top

Instructions:

1. For the syrup: Combine ¾ lb chopped rhubarb in a saucepan with 1 cup water, 1 cup cane sugar, and 1 vanilla bean, split lengthwise. Bring to a boil over medium-high heat, stirring occasionally, then lower heat and cover. Let simmer gently for 5 minutes, then remove from heat. Stir in ¼ tsp orange blossom water, replace lid, and let cool to room temp. Refrigerate overnight, then strain with a nut milk bag or a cheesecloth-covered sieve. Reserve the strained, broken down rhubarb for use as a compote, and store both syrup and compote in the fridge. [TIP: you can make the syrup without the vanilla bean or orange blossom water in a pinch. You won’t get the same depth of flavor, but it will be nearly as good.]
2. For the cocktail: Combine all but the Champagne in a cocktail shaker filled with ice.
3. Shake hard for 5 seconds.
4. Pour into a Champagne flute and top with chilled Champagne to taste.
5. Garnish with rhubarb ribbons or a lemon twist.

Courtesy: Colleen Jeffers

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