This rhubarb-based cocktail is an example of Fireworks’ signature, chef-driven cocktails in which careful attention is paid to classic flavor combinations. For the gin sour, Blau uses juniper berries in the rhubarb syrup to echo the classic juniper notes in gin. Although there are some Vermont-made gins, a neutral gin is best for this cocktail since it will be infused with rosemary. (Please note that there are raw egg whites in the sour if that is of concern to you.)
- Steep 1 large fresh sprig of rosemary in 2 cups of gin for 4 to 7 days before you plan to make cocktails. Makes enough for 8 cocktails.
- 1 pound chopped fresh (or frozen) rhubarb stalks
- 1 cup sugar
- 1/4 cup juniper berries, coarsely cracked (usually available in bulk spice section of co-ops and natural food markets; see note below regarding collecting your own)
- 2 ounces (1/4 cup) rosemary-infused gin (recipe above)
- 2 ounces (1/4 cup) rhubarb-juniper syrup (recipe above)
- 1ounce (2 tablespoons) fresh lime juice
- 1 good pinch finely grated lime zest, plus strip to garnish
- 1 egg white
- In a medium saucepan, stir together rhubarb, sugar and juniper berries along with 2 cups water. Bring to a boil and then lower heat to simmer and cover with lid slightly ajar for 20 minutes until rhubarb is completely soft. Cool and then strain out rhubarb and juniper berries. Yields about 2 cups syrup, enough for 8 cocktails. Can be stored in refrigerator for up to 2 weeks, or can be frozen and thawed.
- Put gin, rhubarb syrup, lime juice and finely grated zest in a shaker and shake vigorously. Add ice and shake again vigorously.
- Strain and serve over ice in a coupe (a rounded glass traditionally used for drinks with egg white foam) or a tall glass garnished with lime zest strips. Makes 1 cocktail.
Vermont Life Magazine http://vermontlife.com/