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Bonnie Wee Lass

Elevate a springtime sour with a splash of tangy rhubarb syrup.

 

2 oz. gin (Shenaut uses Hendrick’s)
1 oz. fresh lemon juice
1 oz. rhubarb syrup*
Tools: shaker, strainer, fine strainer
Glass: coupe
Garnish: mist of rose water

 

Combine all ingredients and shake with ice. Double-strain into a chilled glass and garnish.

 

*Rhubarb syrup: In a medium saucepan, combine 6 stalks of fresh rhubarb (cut into 1-inch pieces) with 2 cups granulated sugar and 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Remove from heat, cool to room temperature and strain into a clean glass bottle. Keep refrigerated for up to 2 weeks.

 

David Shenaut, Raven & Rose, Portland, Oregon


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