EMPEROR'S GARDEN
On a warm spring night, the Emperor's Garden, a rhubarb and gin cocktail spiked with Thai basil and seasoned rice vinegar (a condiment used to make sushi rice, flavored with sugar and salt), is a perfect way to celebrate spring and also to use up some of the rhubarb you bought at the green market.
Provided by Melissa Clark
Categories cocktails
Yield 1 serving
Number Of Ingredients 6
Steps:
- Make rhubarb simple syrup: Bring 1 cup water to a boil in a medium saucepan. Add rhubarb and sugar, and stir until sugar is dissolved. Remove from heat, cover and let stand for 1 hour. Reserve a selection of rhubarb slices as cocktail garnishes, then strain syrup and store chilled for up to 7 days.
- In a mixing glass, muddle the Thai basil leaves with the seasoned rice wine vinegar. Add gin, 1 ounce rhubarb simple syrup and lemon juice. Fill mixing glass 2/3 full of ice and shake vigorously. Using a fine mesh strainer, pour into a chilled cocktail glass. Garnish with a Thai basil leaf and a slice of reserved rhubarb.
Nutrition Facts : @context http, Calories 917, UnsaturatedFat 0 grams, Carbohydrate 207 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 201 grams
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