Looking for a gingery cocktail with a vernal vibe? Try this variation on a whiskey buck!
- 1 1/2 oz Distiller’s Reserve Single Malt Whiskey
- 1/2 oz New Deal Ginger Liqueur
- 3/4 oz rhubarb syrup (recipe below)
- 1/2 oz lime juice
- soda water (or ginger ale if you want it extra gingery)
- 1 lime wheel for garnish
Shake whiskey, ginger liqueur, lime juice, and rhubarb syrup with ice. Add soda water to the tin and double strain into an old fashioned glass. Top with ice and garnish with a lime wheel.
- 4 cups rhubarb, chopped
- 1 1/2 cups sugar
- 1 1/2 cups water
Rinse and chop rhubarb stalks. If there are any leaves, remove and discard as they are poisonous. Combine 4 cups chopped rhubarb (16 oz if using a kitchen scale) and 1 1/2 cups water in medium sized pot and let simmer for 20 minutes. Skim off any foam that appears while simmering. Using a fine mesh strainer, strain the liquid from the rhubarb and discard the rhubarb pulp. Combine the pink liquid and sugar in small pot and stir on low heat until the sugar dissolves. Transfer to a container, let cool, and refrigerate. Syrup will keep for 3 weeks.