Rhubarb Pink Collins (a Rhubarb Gin Cocktail)
Rhubarb Collins recipe - give the old Tom Collins a twist with Homemade Rhubarb Gin, Homemade Rhubarb Syrup and some Rhubarb Juice!
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 60 ml rhubarb gin
- 30 ml rhubarb juice
- 30 ml rhubarb syrup
- soda water to top up
- 3-4 ice cubes
- mint leaves
- 100 g white sugar
- 125 ml water
- 3 large stalks of rhubarb
- 1/2 rhubarb stalk
- 1/2 tsp water
Instructions
- 1
Mix the gin, juice and syrup in a glass. Or be cool and use a cocktail shaker!
- 2
Add ice to the glass. if using a shaker, pour the mix over the ice in the glass.
- 3
Top with soda water and garnish with mint.
- 4
Cut up the rhubarb stalks into about 5cm/2" pieces.
- 5
Place everything into a small saucepan and bring to boil. Then simmer for 10 minutes, by which time, the rhubarb would be very soft and pulpy.
- 6
Strain the syrup into a clean jug, pushing down the rhubarb to extract as much of the flavour as possible. For a clearer syrup, don't squash down, just strain the liquid through.
- 7
Leave to cool. Use what you need and keep the rest somewhere cool. A fridge will do too, but the syrup will thicken considerably.
- 8
If using a juicer, just juice the stalk.
- 9
If using a chopper, cut up the stalk into 3 pieces and blitz in the chopper.
- 10
Strain, squeezing out all the liquid.