Making this post has been a learning process. I think I’m better at learning by trying things rather than reading about them so I hope I’ll be able to pull off the next cocktail I make with a bit more finesse.
I did manage to pick up on the fact that the zest should be peeled a LOT thicker than I had been doing so for the photo below. So uh, if you’re planning on ever doing the curly zest thing, make sure you peel it thickly (get a bit of pith on it ) then curl it around the handle of a wooden spoon and leave it to sit for a while before using as a garnish.
Also a tip I learned: Don’t have a cocktail in the afternoon when you have other things to do. It’ll turn figuring out how to fix a computer monitor into a much longer feat.
The basis of the drink is grapefruit juice mixed with a rhubarb syrup that I jazzed up with a few strips of grapefruit peel and some sprigs of thyme. It is the most gorgeous colour and I imagine doesn’t need to be used exclusively for boozy drinks, but would be dreamy mixed with a bit of sparkling water for a fizzy, non-alcoholic drink.
Anyway the syrup and juice are shaken up with vodka and ice to make a very pretty concoction. The rhubarb is a welcome background note here – at first I thought I couldn’t actually taste it but the more I sipped the more fruity, complex flavours I could taste underneath the grapefruit twang.
- 2 fl oz , (60 ml) Rhubarb-Grapefruit syrup (recipe follows)
- 2 fl oz , (60 ml) vodka
- 2 fl oz , (60 ml) freshly squeezed grapefruit juice
- 2 cups (220 g) rhubarb chopped into ~2-inch pieces
- rind of half a grapefruit , , peeled into ~2-inch strips
- 5 sprigs of fresh thyme
- 1/2 cup (100 g) granulated sugar
- 1 1/2 cups (375 ml) water
- Place the syrup, vodka and grapefruit juice into a cocktail shaker filled with ice and shake for 15 seconds. Strain the mixture over ice into two glasses. Garnish with the grapefruit zest and thyme sprigs, if desired.
For the syrup:
- To make the syrup combine all the ingredients in a small saucepan. Cook over a high heat stirring just until the sugar has dissolved. Bring to the boil then turn down the heat and leave to simmer until the rhubarb is falling apart. Push the mixture through a fine-mesh strainer placed over a bowl. Discard the pulp left in the strainer and transfer the pink syrup to a clean jar fitted with a lid. Store in the fridge until needed.