Pacific Northwest Spring: Rain delays planting season, but rhubarb is thriving!
|Farmer Bob collecting eggs from the chicken house|
This drink is also delicious with a dash of fresh strawberry puree. I also like to garnish it with a small spring of thyme and a lemon wedge. For a non-alcoholic cooler, delete the vodka and just add more soda water.
Makes one cocktail
1-1/2 ounces Organic Vodka, such as Moon Mountain
1-1/2 ounces Rhubarb Syrup (recipe follows)
3/4 ounce fresh lemon juice
1-1/2 ounces soda water, chilled
Measure the vodka, Rhubarb Syrup and lemon into a cocktail shaker. Fill with ice and shake vigorously. Pour into a tall Collins
glass. Add soda water and stir. Garnish with a lemon wedge and thyme if desired.
Makes 2-1/2 cups or about 12 servings
2 cups sliced rhubarb
2 cups water
2 cups sugar
Combine rhubarb and water in a small saucepan. Bring to a boil, then reduce heat and simmer 5 minutes. Add sugar and bring back to a boil. Remove from heat and let steep for 30 minutes. Strain through a fine mesh strainer, pressing all juices out well. Keep refrigerated for up to 3 weeks.