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Rhubarb Gimlet
It’s rhubarb season! Instead of baking with it, I suggest making a cocktail. This is a French Gimlet with rhubarb and Aperol.
Rhubarb Simple Syrup
Combine 1 – 1 ½ cups of chopped red rhubarb, 1 cup sugar and 1 cup water in a saucepan. Bring to a simmer, stir until all sugar is dissolved, simmer for 15 more minutes until rhubarb has broken down and the sauce has started to thicken. Turn off the burner and let cool. After I turned off the burner, I added in several strips of lemon peel. Once cool, pour the simple syrup through a mesh strainer, discard the rhubarb pulp and lemon peel. Refrigerate the simple syrup for up to 1 week.Cocktail
2 oz gin (I used Dampfwerk Barreled Gin again)
2 oz St. Germain Elderflower Liqueur
1 oz Aperol
2 oz fresh lime juice
2 oz rhubarb syrup
Combine in shaker. Shake well. Pour over ice in a rocks glass or serve up in a coupe.
Garnish with a lime twist.
Cheers!
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Gin and Orange Blossom Tonic
I discovered a new spin on the traditional gin and tonic to help quench my thirst this summer. Both the Dampfwerk Barreled Gin and the Spruce Soda Co.
Orange Blossom Tonic are made in the state of Minnesota. I really like supporting locally made products and when they taste this good, it’s easy. If you live in Minnesota, click on the links above to find out where to buy. If you live in another state, find out if you have local distilleries worth a taste or come to Minnesota and visit our many craft distilleries and local breweries.2 oz. Dampfwerk Barreled Gin
5 oz. Spruce Soda Co. Orange Blossom Tonic
Lime wedge
Combine ingredients in a glass filled with ice and stir.
Cheers!