RHUBARB GIN FIZZ + A LEMON RHUBARB SPRITZER
Happy Fourth of July, all!
Question...what are you bringing to your neighborhood barbecue or fireworks celebration? If you're not sure yet, I have the answer. This refreshing, simple, and utterly unique summer cocktail is a crowd pleaser. I LOVE these for big social gatherings because everyone can enjoy them—and honestly, the non-alcoholic spritzer version is every bit as yummy as its ginned up cousin. Tart, sweet rhubarb-lemon simple syrup brings a flavor punch as well as visual payoff with its festive Nantucket red hue, while the sparkly club soda refreshes and hydrates. If you can't find rhubarb, substitute raspberries for an equally beautiful and delicious simple syrup.
RHUBARB GIN FIZZ
makes one
INGREDIENTS
2 ounces Rhubarb Simple Syrup (recipe below)
2 ounces gin (Leopold's and Koval are personal favorites)
1 lemon, halved—save one half for squeezing and cut second lemon half into slices, then cut slices into quarters
club soda or seltzer
INSTRUCTIONS
Pour rhubarb simple syrup and gin into a glass measuring cup, squeeze in a splash of fresh lemon juice, then stir.
Fill a rocks glass half way with ice. Pour gin mixture into glass and top with an ounce or two of club soda or seltzer. Garnish with a quartered lemon slice.
LEMON RHUBARB SPRITZER
makes one
INGREDIENTS
2 to 3 ounces Rhubarb Simple Syrup (recipe below)
1 lemon, halved—save one half for squeezing and cut second half of lemon into slices then cut slices into quarters
club soda or seltzer
INSTRUCTIONS
Fill a rocks glass half-way with ice. Add rhubarb syrup, squeeze in a bit of lemon juice, then top with club soda or seltzer.
Give it a gentle stir. Add more syrup to taste, if needed. Garnish with a quartered lemon slice.
RHUBARB SIMPLE SYRUP
makes about 2 cups
INGREDIENTS
4 cups (about five medium stalks) chopped rhubarb
2 cups sugar
2 cups water
Zest and juice of a lemon
INSTRUCTIONS
Place all ingredients in a medium saucepan and bring to a simmer over medium heat, stirring occasionally until sugar dissolves. Reduce heat to medium-low and continue to simmer until rhubarb softens and breaks down, 15-20 minutes. Allow to cool.
Place a fine sieve over a bowl and strain mixture. Discard solids or save for another use (the leftover rhubarb is delicious stirred into yogurt or served over ice cream). Cover and chill syrup in refrigerator until ready to use.
