This seasonal gin and tonic makes for an easy springtime cocktail thats pretty in pink!
- 2 oz Portland Dry Gin 33
- ½ oz rhubarb syrup (recipe below)
- tonic water
- 1 lime wedge for garnish
Pour gin and rhubarb syrup in a collins glass filled with ice. Top with tonic water and stir to incorporate. Garnish with a slice of lime.
Rhubarb Syrup:
- 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.
