Rhubarb is one of my favorite flavors of all time. Growing up, my grandparents had rhubarb growing in one of their gardens. I love it in cocktails almost as much as the “rhubarb soup” my grandma used to make. 🙂
? Rhubarb Rosemary Flip ?
- 1.5 oz gin
- .75 oz rhubarb rosemary syrup (See below.)
- .75 oz lemon juice
- 1 egg white
- 1 rosemary sprig for garnish
- 1 sliver of rhubarb stalk for garnish
Add egg white and all ingredients to a shaker and dry shake for 30 seconds. Add ice and shake. Strain and add a couple dashes of bitters. Garnish with rhubarb stalk and rosemary.
Rhubarb Rosemary Syrup
- 1 cup sugar
- 1 cup water
- 2-3 rhubarb stalks
- 1-2 rosemary sprigs
Once you've dissolved the sugar in the water in a small pot on the stove, add in the rhubarb and rosemary. Take off the heat and let sit for 30 minutes. Store in an airtight container for up to 1 month.