The sweet-tart tang (and gorgeous rosy hue!) of this farm-to-highball cocktail comes from a simple DIY rhubarb syrup. Store leftover syrup in an airtight container in the fridge for up to two weeks. Better yet, double the syrup recipe and keep it on hand for homemade happy hours all month long!
3 stalks rhubarb, chopped, plus more for garnish (optional)
3/4 cup granulated sugar
3/4 cup water
3 ounces gin
1 to 2 ounces fresh lemon juice
Put the rhubarb, sugar, and water in a small saucepan and cook, stirring occasionally, over medium heat until simmering. Simmer 10 minutes; press through a fine-mesh sieve into a bowl. Cover and refrigerate syrup until cool, about 20 minutes.
For each cocktail, shake three ounces rhubarb syrup, the gin, and lemon juice in a cocktail shaker with ice for 30 seconds; strain into an ice-filled glass. Garnish with a rhubarb stalk.
Makes: 1 drink
This refreshing riff on the classic gimlet — spiked with cucumber and lime juice — will take you right through to summer. For a quick graphic garnish, very thinly slice English cucumber into rounds and arrange them around the bottom of a lowball glass before filling with ice.
1/2 English cucumber, chopped, plus slices for garnish (optional)
2 tablespoons water
2 ounces gin
1 ounce fresh lime juice
1 ounce simple syrup (recipe below)
Puree the cucumber and water in a blender until smooth. For each cocktail, shake three ounces cucumber juice, the gin, lime juice, and simple syrup in a cocktail shaker with ice for 30 seconds; strain into an ice-filled glass. Garnish with cucumber slices.
Simple Syrup: Heat one cup each of water and granulated sugar in a small saucepan, stirring occasionally, until the sugar dissolves; let cool and transfer to an airtight container. Store in the refrigerator up to one month.
Makes: 1 drink
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