Best 2 Rhubarb Reunion Cocktail Recipes
Indulge in a refreshing and flavorful journey with our delightful Rhubarb Reunion Cocktail. This tantalizing drink is a harmonious blend of sweet, tart, and herbal notes, expertly crafted to transport your taste buds to a summer garden. Prepared with fresh rhubarb purée, zesty lemon, soothing chamomile tea, and a hint of aromatic gin, this cocktail promises a unique and unforgettable experience. Discover the perfect balance of flavors in our Rhubarb Reunion Cocktail, where the vibrant rhubarb takes center stage, complemented by the subtle bitterness of chamomile and the citrusy brightness of lemon. Served in a chilled glass adorned with a rhubarb twist, this cocktail is not just a drink; it's a celebration of the season's bounty.
Unleash your inner mixologist and explore variations of this delightful cocktail. Try the Rhubarb Royale, where sparkling wine replaces gin, adding a touch of effervescence to the mix. For a non-alcoholic option, the Rhubarb Refresher offers a vibrant blend of rhubarb, lemon, and chamomile, perfect for any occasion. And for those seeking a sweet treat, the Rhubarb Sorbet is a frozen delight, bursting with rhubarb's tangy goodness. Embark on a culinary adventure with our Rhubarb Reunion Cocktail and its accompanying recipes, and let the vibrant flavors of summer dance on your palate.
THE SHRUBARB COCKTAIL
Creating a shrub-a vinegar-based syrup-is a quick way to add sweetness and acid to any cocktail. The one used here uses tangy rhubarb and gets a slight kick from fresh ginger. Want a non-alcoholic version? Just skip the gin.
Provided by Matt Duckor
Categories Gin Ginger Cocktail Rhubarb Drink Picnic
Yield Makes 1 cocktail
Number Of Ingredients 9
Steps:
- For the ginger-rhubarb shrub:
- Combine rhubarb, ginger, vinegar, and sugar in a medium saucepan over medium-high heat. Cover and bring to a boil, then reduce heat to low. Cook, stirring occasionally, until rhubarb is completely broken down and strands are visible, 10-15 minutes.
- Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a glass container. Let cool to room temperature, then chill.
- For each cocktail:
- Combine gin, lime juice, and 1 1/2 ounces reserved ginger-rhubarb shrub in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into an ice-filled Collins-style glass, filling three-quarters full. Top off with club soda.
RHUBARB & CUSTARD COCKTAIL
An elegant vodka-based drink that'll wow your guests - it's made with creamy advocaat liqueur and homemade fruit syrup
Provided by Good Food team
Categories Drink
Time 15m
Number Of Ingredients 7
Steps:
- To make the rhubarb syrup, put the caster sugar in a saucepan with 75ml water. Heat very gently, so the sugar disappears but the water doesn't bubble. Tip in the chopped rhubarb, cover with a tight-fitting lid and increase the heat a little so it begins to boil. Simmer, covered, for about 5 mins until the rhubarb is very tender but not disintegrating.
- Turn off the heat, and tip the pan's contents into a fine sieve over a bowl. Use a wooden spoon to gently squeeze the rhubarb so that you get all the juices, but no pulp. Tip back into the pan and boil rapidly for a few mins until just syrupy. Pour into a jug - you should have about 125ml. Leave to cool completely. Any leftovers will keep in the fridge for up to 1 month.
- Chill 4 cocktail glasses with ice or in your freezer. Shake the vodka and 100ml of the rhubarb syrup together with ice until mixed and chilled down. Make small shreds of rhubarb using a vegetable peeler and place into iced water - this will make them curl up.
- In a separate jug, whisk together the advocaat and lemonade with more ice to lighten. Divide the vodka and rhubarb mixture between the glasses, straining through a small sieve to catch the ice.
- Carefully pour 25ml of your advocaat mixture into each glass over an upsidedown spoon (the mixture should float on the surface of the vodka syrup mixture). Drain the rhubarb shreds well and use to garnish your cocktails.
Nutrition Facts : Calories 126 calories, Fat 1 grams fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Protein 1 grams protein
Tips:
- Choose the right rhubarb: Look for firm, deep-red stalks with minimal blemishes. Avoid stalks that are wilted or have brown spots.
- Prepare the rhubarb properly: Wash the rhubarb stalks thoroughly and trim off the ends. Cut the stalks into 1-inch pieces.
- Use a variety of sweeteners: Rhubarb can be paired with a variety of sweeteners, such as granulated sugar, brown sugar, honey, or maple syrup. The type of sweetener you use will depend on your personal preference and the other ingredients in the recipe.
- Don't overcook the rhubarb: Rhubarb should be cooked until it is tender but still holds its shape. Overcooked rhubarb will become mushy and lose its vibrant color.
- Experiment with different flavors: Rhubarb pairs well with a variety of flavors, such as ginger, orange, strawberry, and mint. Feel free to experiment with different flavor combinations to create your own unique rhubarb recipes.
Conclusion:
Rhubarb is a versatile ingredient that can be used in a variety of sweet and savory dishes. With its tart and tangy flavor, rhubarb adds a unique twist to classic recipes. Whether you're making a refreshing cocktail, a sweet dessert, or a savory main course, rhubarb is sure to please. So next time you're looking for a new and exciting ingredient to try, reach for rhubarb. You won't be disappointed!
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