Barb’s Rhubarb Daiquiri

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Oh my y’all. This drink. This one is just like “slurrrrrp”!

As you may or may not recall, I got some Rhubarb from the farmer’s market and made syrup with it. When I posted the photo to Instagram, a very nice man named mr.zsolt left an exciting comment, “I made a rhubarb daiquiri, my customers love it!”

RHUBARB DAIQUIRI! BRILLIANT!

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I mean, this syrup in a Daiquiri? Come on, how awesome would that be?

Also, look at the color. It’s like a jewel from the heart of a dragon…it’s like a a Ruby from the blood of 1000 Kings…it’s like the sun just before it disappears below the horizon…it’s really damn pretty.

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I asked Mr. Zsolt what his recipe was and he said 2:1:1 with Pampero Blanco. Well, I don’t have that Rum but I do have Denizen Aged White Rum (my fave) and all the grassy funky notes in it were sure to go well with Rhubarb.

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I also didn’t want to have quite as much juice as Mr. Zsolt, so I picked a different set of specs – 2:3/4:3/4. Since I used Barb’s Rhubarb Syrup, I named the Daiquiri after her.

Barb’s Rhubarb Daiquiri

Combine ingredients over ice and shake it like a rocket. Double strain into chilled Coupe.

*No garnish cause I was like, “Gurrrl, it’s perfect. How could anything improve this drink?” Well, maybe a dry Cava float…or maybe some of that amazing Amaro Sfumato Rababaro…that stuff is legit!

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This Daiquiri is really really great. I’m not gonna lie, I made it for my girlfriend and we were both like, “oh woooow.” It’s planty but not too planty, elegant, and really refrescando!

I hope y’all enjoy it as much as we do! Cheers!

Rhubarb Express

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Y’all! Worlds have collided, tomorrow is World Gin Day and it’s also Rhubarb Season! Mercury Retrograde be dammed or whatever, this shit is happeniiiiiiing!

Now, obvi you need to read the post about Barb’s Rhubarb Cocktail & Syrup so you can make the Syrup (and read a blog post in a Victorian Era British Lady’s voice). Once you’ve done that, it’s time to make Rhubarb Express.

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You did read read the post, right? You made the Syrup, savoured the gloriousness of cooking Rhubarb and Sugar together and you’re all ready to go? Yes? Great!

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I chose Hella Bitter Citrus Bitters because they are made with four different citrus peels, gentian root, and spices. In fact I would say these bitters are as crucial to Rhubarb Express as Peychaud’s is to a Sazerac. This cocktail is super tart and complex from the herbes in the bitters and vegetal Rhubarb notes, with a shimmering quality from the Lemon Juice.

Rhubarb Express

  • 1 3/4 oz Plymouth Gin (sub Hayman’s Old Tom Gin, any smooth dry Gin)
  • 1 oz Rhubarb Syrup
  • 3/4 oz Lemon Juice
  • 1 dash Hella Bitter Citrus Bitters
  • No Garnish

Combine ingredients over ice and shake vigorously for around 15 seconds. Strain into coupe.

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Bonus: this drink is supremely awesome on the rocks with a splash of soda and a Mint sprig.

Cheers!

Barb’s Rhubarb Cocktail & Syrup

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Let’s pretend that for this post I’m a 19th Century British lady named Barbara Billingsworth and I’m obsessed with Rhubarb. Therefore, read the rest of this post in a Victorian accent and with proper diction. Marvelous.

Wednesday, 10th June

Oh, I’m so excited that it’s Rhubarb season. How terribly delightful! I’m planning all sorts of ways use my Rhubarb throughout the springtime and into the summer. I can’t even begin to express my great joy and pleasure at interacting so specially with this particular plant. It is at once both tart and sweet. Both vegetal and citrine. In essence, it is divinity itself.

I’ve decided to start by making it into a syrup for which to use in Cocktails. Oh heavens, my guests shall enjoy that quite a lot, shall they not? Yes, quite. We will go ahead and start with the recipe.

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Barb’s Rhubarb Syrup

  • 2 cups of chopped Rhubarb
  • 1 1/2 cups of Water
  • 1 cup Turbinado or Demerara sugar (or another Rich sugar)
  • 1 sauce pot
  1. Now Dear, be sure to chop your Rhubarb rather properly or it won’t cook down the way we want it to in the pot. We wouldn’t want improperly cooked Rhubarb now would we?
  2. Combine ingredients over especially low heat and simmer for just around half an hour. Please don’t let it come to a boil or the Rhubarb you may spoil.
  3. Remove from heat and cover for around three hours.
  4. Fine strain, using the sides of a spatula to press the bits of Rhubarb against the strainer, thereby leeching the maximum amount of liquid.

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Now Dears, here’s the trick. One should have around 2 cups of liquid at this time and I had us adding 1 1/2 cups of water so we could reduce the syrup after it had been strained. You’re going to want to put the syrup back on the stove (low heat) and reduce until you have more like 1 1/2 – 1 3/4 cups of syrup. You will know it because it will taste properly and have a lovely viscosity.

Once you’ve got it, let the whole thing cool ’til it is at room temperature, then strain into Jar and label. An improperly labeled jar is a sin of the highest accord, except of course, not labeling at all.

Well, do you have it? Wonderful.

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Now that we’ve got this lovely Rhubarb Syrup, let’s use it in a cocktail, shall we?

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Barb’s Rhubarb Cocktail

  • 1 1/2 oz Espolón Reposado Tequila
  • 3/4 oz Rhubarb Syrup
  • 1 oz Red Grapefruit Juice
  • 1 dash Scrappy’s Celery Bitters
  • Pinch of Salt

Combine ingredients over ice and vigorously shake. Strain into the most beautiful coupe you have. Sip whilst looking out your window or at a garden party. I would say this cocktail is on the sweeter side but complex and salty enough to keep it rather interesting.

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Cheers to you all and I hope you’ve enjoyed these recipes!