Late spring/ early summer is the best time of year for rhubarb. Although it is best with pies but I would have to say its better with cocktails. Rhubarb simple syrup is an enforcer and reinforce. Its sweetness helps classic cocktails like Tom Collins, Gin Rickeys, and Mezcal Margs. I have featured many different simple syrups over the last couple of years but it is an important component to creating incredible cocktails and mocktails.
Ingredients:
3 stalks of rhubarb (sliced)
3 cups of water
2 cups of sugars
1/2 cup lemon juice
2 tablespoons lemon zest
Method:
- Slice the rhubarb into small 1-2 inch pieces while bringing 3 cups of water to a gentle boil
- Let the rhubarb simmer for 8 minutes until a bright red appears after brewing.
- Add the sugar, lemon juice, and lemon zest to the pot.
- Continue to stir until all ingredients have mixed together and simmer for 5 minutes. The rhubarb should be soft and nearly broken down
- Strain into a bowl and let cool until it reaches room temperature