RHUBARB COLLINS RECIPE | EPICURIOUS.COM

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Rhubarb Collins Recipe | Epicurious.com image

Jasper Soffer, bartender at the Mulberry Project in New York City, created this simple-to-prepare seasonal cocktail for our story Spring Cocktails Perfect for Brunch. The rhubarb simple syrup, Soffer explains, is simultaneously sweet and tart, not unlike a rhubarb-apple crumble or a strawberry-rhubarb pie. If you want to make this drink outside rhubarb's short early-spring season, frozen fruit makes a great substitute.

Provided by @MakeItYours

Number Of Ingredients 5

1 (4 ounce) stalk rhubarb, trimmed and cut into 1/2 -inch pieces (about 3/4 cup total) or 3/4 cup frozen rhubarb chunks
1/2 cup sugar
2 ounces gin
1 ounce lemon juice
2 to 4 ounces Champagne or soda water, chilled

Steps:

  • In a small pot, combine the rhubarb and sugar with 3/4 cup water and bring to a boil. Reduce the heat to moderately low and simmer until slightly thickened and bright pink in color, about 20 minutes. Let the syrup cool then pour through a fine-mesh sieve set over a bowl. Press down gently and discard the solids.
  • DO AHEAD: The rhubarb simple syrup can be made in advance and stored in an airtight container in the refrigerator for up to 1 week.
  • In a cocktail shaker, combine 1 ounce of the rhubarb simple syrup with the gin and lemon juice. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a highball glass and top with Champagne or soda water.

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