Recipe: Rhubarb Blush Gin Cocktail

Spring heralds the arrival of vibrant rhubarb stalks in gardens and markets everywhere. This perennial vegetable (though often treated as a fruit) brings a distinctive tartness and stunning colour that’s perfect for cocktail creations. This Rhubarb Blush cocktail combines the botanical complexity of organic French gin with homemade rhubarb syrup for a sophisticated drink that’s both refreshing and elegant. The beautiful pink hue and striking rhubarb garnish make this cocktail as visually appealing as it is delicious.

Ingredients

For The Rhubarb Syrup

• 2 cups fresh rhubarb stalks, chopped into 1-inch pieces
• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon fresh lemon juice
• 1 vanilla bean, split (optional)

For Each Cocktail

• 2 oz (60ml) organic French gin (such as Anaë Gin de France Bio)
• 1 oz (30ml) fresh rhubarb syrup
• ¾ oz (22ml) fresh lemon juice
• ½ oz (15ml) elderflower liqueur
• 1 egg white or 2 tablespoons aquafaba (optional, for foam)
• Ice cubes
• Thin strips of rhubarb for garnish

Instructions

Rhubarb Syrup:

1. In a medium saucepan, combine the chopped rhubarb, sugar, water, lemon juice, and vanilla bean (if using).
2. Bring to a gentle boil over medium heat, then reduce to a simmer for about 15 minutes, until the rhubarb breaks down and the mixture thickens slightly.
3. Remove from heat and let cool for 30 minutes.
4. Strain through a fine-mesh sieve, pressing on the solids to extract as much syrup as possible.
5. Transfer to a clean bottle or jar and refrigerate for up to 2 weeks.

The Cocktail:

1. Add gin, rhubarb syrup, lemon juice, elderflower liqueur, and egg white (if using) to a cocktail shaker.
2. Dry shake (without ice) vigorously for 15 seconds to emulsify the egg white.
3. Add ice and shake again for 30 seconds until well-chilled.
4. Strain into a chilled rocks glass filled with fresh ice.
5. Garnish with a candied rhubarb ribbon (see instructions below) by gently placing the twisted ribbon on top of the drink.

Ideal Tips

• For a more intense rhubarb flavour, let the syrup steep with the rhubarb solids overnight before straining.
• The cocktail can be served up in a coupe glass without ice for a more elegant presentation.
• If rhubarb is particularly tart, adjust the syrup by adding an extra sugar to taste
• For a non-alcoholic version, substitute the gin with cucumber-infused water and the elderflower liqueur with elderflower cordial.

For Candied Rhubarb Ribbons

1. Preheat oven to 200°F (93°C).
2. Using a vegetable peeler, create long, thin strips from fresh rhubarb stalks.
3. In a small saucepan, combine 1 cup water and 1 cup sugar, and bring to a simmer until sugar dissolves.
4. Submerge the rhubarb ribbons in the simple syrup for 1 minute.
5. Carefully remove the ribbons and place them on a parchment-lined baking sheet.
6. Bake for 30-40 minutes until the ribbons are dry but still flexible.
7. While still warm, gently twist the ribbons into decorative shapes and let cool completely.
8. Store in an airtight container for up to a week.

Variations

• Rhubarb Fizz: Top with prosecco or soda water for a bubbly version.
• Strawberry Rhubarb: Add 3-4 muddled strawberries to the shaker for a classic flavour combination.
• Spiced Rhubarb: Add a cinnamon stick and star anise to the syrup while cooking for a warming spice note.

Enjoy this seasonal cocktail while rhubarb is at its peak freshness and flavour!