Put a springtime spin on a classic Tom Collins with a tart and tasty rhubarb syrup. Plus, who doesn’t love a pastel pink cocktail?
- 2 oz Portland Dry Gin 33
- 1 oz rhubarb syrup (recipe below)
- 1 oz lemon juice
- soda water
- 1 lemon peel for garnish
Shake gin, lemon juice, and rhubarb syrup with ice. Add soda water to the tin and double strain into a collins glass. Top with ice and garnish with lemon peel.
- 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.