A simple rhubarb cocktail recipe made using gin, lemon juice and homemade rhubarb syrup. Add an egg white or some aquafaba when shaking this cocktail to get a frothy, creamy layer on top of your cocktail.
Keyword dairy free, egg free, gluten free, vegan
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Homemade Rhubarb syrup:
200g(3-4 stalks) rhubarb
250g(1 cup + 2 tbsp) granulated sugar or caster sugar
Chop the rhubarb into roughly 3cm lengths and place into a small pot with the sugar and water. Bring to a simmer over a medium-low heat, stirring occasionally. Cook until the rhubarb starts to fall apart.
Remove from the heat. You can either strain off the resulting syrup to use in your drinks OR blitz the rhubarb (I use a hand blender) and then strain to get more flavour out of it. Allow the syrup to cool before using.
For two cocktails:
Combine the gin, syrup, lemon juice and aquafaba/egg white in a cocktail shaker. Place the lid on and shake well to froth.
Open the lid, fill with ice cubes, place the lid back on and shake for another 15-30 seconds to froth.