Summer Cocktail Series: #4: Rhubarb Cherry Hibiscus Gin Fizz
Rhubarb. What do you do with it besides pairing it with the obvious; Strawberry. Pick anything sweet basically since it is tart. This quick and easy rhubarb syrup was a cinch to whip together. I just love the color as soon as it starts to leech out into the sugar water. I was going to use a cherry flavored seltzer when I came across the Hibiscus flavor instead. Both are subtle so you could go either way. I love pairing gin with summer flavors, but you could easily use vodka as well. Cheers to Summer!
(yield ~ 12 oz. )
1 Cup filtered water
1 Cup granulated sugar
2 Cups washed and chopped fresh rhubarb
In a small saucepan place the water, sugar and rhubarb. Bring to a boil and reduce to a simmer and simmer for 5 minutes, then turn off the heat and let stand until slightly warm. Once cool strain into a jar and keep stored in the fridge.
For Rhubarb curls:
Take a vegetable peeler and quickly run down the length of a rhubarb stalk. Dip the strip into the warm rhubarb syrup and then twirl around a plastic straw. Let the ribbons dry on a parchment lined sheet pan. Remove/gently slide off the twirls from the straws when dry. Use inside the drink or drape over the side of the drink.
Rhubarb Cherry Hibiscus Cocktail
2 oz. Rhubarb syrup (cold)
1- 1.5 oz. gin (depending on how strong you like it)
3-4 fresh dark sweet cherries, pitted and sliced in half
Hibiscus flavored seltzer (such as La Croix brand)
Fill a Collins glass with the syrup, followed by the gin, 1/2 glass of crushed ice, cherries, and top with seltzer.
Garnish with rhubarb curls as desired.