Ok, people…it has been over a year since I’ve posted a real blog post, but I have experienced something that just has to be shared: the Rhubarb Sour. Now, let’s be clear…I have yet to FULLY experience this out-of-this-world-fill-me-up-again cocktail, but the magnificent elixir just might have touched my lips for a sip or two, and trust me, as soon as I pump this baby out, I’m gonna be all about this new oh-so-fresh-and-delicious-smackarific-scrummy-yummy drink! It may be one of my favorite Pinterest finds of all, and just might be the new replacement for my Passionfruit Jalepeno Martini that my friends have become addicted to. Who’s up for some deliciousness?
Just to be clear, the original recipe came from The Boys Club and can be found here, but I made some adjustments to fit the tastes of my compadres (meaning I wanted it less sweet…more tart), which included using my famous home infused Strawberry-Rhubarb Vodka.
Here’s MY version:
1/2 cup gin
1/4 cup FRESH lime juice (or use Santa Cruz Organic Lime Juice – my fav)
1/2 cup rhubarb simple syrup (see below)
1/8 – 1/4 cup rhubarb infused vodka (see below)
1/4 cup soda water
baker’s sugar (for rim of glass)
Combine all ingredients in a cocktail shaker with ice and shake it like a Polaroid picture until it’s nice and mixed up. I like to use dainty little vintage cocktail glasses with no ice…but that part is all up to you!
Now, here are the other two parts you’ll need to make BEFORE you go off and start your cocktail makin’
RHUBARB SYRUP (I took this straight from the Boys Club website with no adjustments)
Ingredients for Rhubarb Simple Syrup:
4 rhubarb stalks, chopped
1/2 cup honey
1 cup water
1. Place all ingredients in a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat, cover, and simmer for 15-20 minutes. Stir often.
2. Strain through a fine sieve over a bowl, using a spoon to press down on the rhubarb to extract as much liquid as possible. Let cool and refrigerate until required.
RHUBARB VODKA INFUSION
1.75 liters vodka
5-6 stalks of rhubarb, chopped
1/3 cup sugar
1/2 of a whole nutmeg
1. Combine all the ingredients in a big ol’ jar, and let sit in a cool, dark place for about a month, shaking every once in a while. Filter, and enjoy.