Description

A party in a glass. This shockingly pink cocktail combines tart rhubarb, spicy ginger, lime, herbal rhubarb spirits and gin for summer cocktail happiness.

Ingredients

Scale

Rhubarb Ginger Syrup

1 pound rhubarb, chopped (about 4 cups)

2-inch piece (1.3 oz) ginger, unpeeled, cut into 1/4-inch slices

1/4 cup frozen raspberries

1/2 cup sugar

For each cocktail:

1 1/2 ounces Rhubarb Ginger Syrup

1 ounce gin (I used Pinckney Bend Gin)

1 ounce Rhubarb Tea spirits (or gin)

1/2 ounce fresh lime juice

Club soda

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Instructions

Rhubarb Ginger Syrup

Combine rhubarb, ginger, raspberries and sugar in a medium saucepan. Cover and cook over medium-high heat until boiling, then reduce heat to low. Cook, stirring occasionally, until rhubarb is completely broken down and strands are visible, 6-10 minutes.

Using a fine mesh strainer, over a bowl, pour sauce through strainer. Press down with a rubber scraper to extract as much syrup as possible. I got about 1 cup syrup. Refrigerate until cold.

For 1 cocktail:

Combine Rhubarb Ginger Syrup, gin, Rhubarb spirits, lime juice in a cocktail shaker. Fill shaker 3 ice cubes and shake about 30 seconds. Strain into a highball-style glass. Top off with club soda.