This, my friends, is the only rhubarb recipe you need to make. Add a little bubbly and suddenly even the most anti-rhubarbian will be converted. Promise. Crafted by The Coastal Table, styled by Abby Capalbo and snapped by Erin McGinn, this sip puts a fresh twist on the classic French 75 with the addition of this season's it girl and it's perfect for warm weather sipping. Give it a go with the simple how-to below!
From Abby Capalbo... With the perfect hue of pink, this happy little cocktail is as delicious as it is pretty. Pour it in your favorite coupe to serve on girls night or make it the signature cocktail for your next soiree - you can’t go wrong with the The Rhubarb 75. It’s such a fun little twist to the always classic and bubbly French 75.
The Rhubarb 75
|Rhubarb Simple Syrup||2 cups chopped rhubarb|
|1/2 cup sugar||1/2 cup water|
|Ice||2 ounces gin|
|1/2 ounce lemon juice||2 ounces prosecco, Champagne, or other sparkling wine|
|Lemon slice or twist for garnish, optional|
Make rhubarb simple syrup. Place rhubarb, sugar, and water in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until thickened, 10-15 minutes. Cool to room temperature. Pour mixture through a fine-mesh strainer, scraping off any syrup from bottom of strainer. Transfer pulp from inside strainer to a bowl, cover, and refrigerate (see cook’s note). Store syrup, covered, in refrigerator for up to 2 weeks.
To make a cocktail, fill a cocktail shaker with ice. Add gin, lemon juice, and 1/2 ounce rhubarb simple syrup. Strain into a flute or coupe glass. Top with prosecco, Champagne, or other sparkling wine. Garnish with lemon, if desired.
Cook’s note: The reserved pulp may be served on top of ice cream or yogurt.