Sometimes you want something that is simple to prepare, light, and refreshing for those hot summer days. Many people turn to Gin and Tonic as that classic summer sipper or a crisp white wine. For that reason I have taken Gin and Proscecco in order to create the:
The Journey to Eden 8 ozs London Dry Gin (Gordon’s) 3.5 ozs Rhubarb Syrup 2 ozs lemon juice 8 dashes Peach Bitters (Fee Brother’s) 2 dashes Grapefruit Bitters (Fee Brother’s) 12 ozs Prosecco (La Marca)
It is crisp, light and without being cloyingly sweet. The bitters dance in unison with the sparkling wine as it has notes of fresh summer peaches and ripe grapefruit. The rhubarb and gin unite, creating a uniquely satisfying flavor. It is like summer in a glass with both floral and fruity notes tickling your nose and soothing. A note on the Prosecco, it is a steal at around $12/750ml. It is light and crisp. The flavor is ripe and fresh, full of citrus, peaches, apples, and grapefruit with hints of spring flowers on the nose.
Rhubard is a perennial vegetable. It has a unique tart and tangy taste that is often used in sauces and pies. It was initially grown for medicinal purposes in Asia some 2,000 years ago and is still used extensively in chinese medicine. It wasn’t until the 18th century that it was used for culinary purposes in the US.
Interestingly enough, within the US, rhubarb is considered a fruit. This is because, in 1947, a New York court ruled that since its use was primarily as a fruit, it would be counted as a fruit for regulations and taxes.
Rhubard Syrup 1 Cup of Sugar 1 Cup of Water 1 Cup of Rhubarb cut into 1/2 inch slices Combine all ingredients in a small saucepan over high heat. Stir in the sugar until all the sugar is combined. Once the sugar is combined, reduce the heat to low and simmer until the rhubarb begins falling apart and turning mushy, about 30 minutes. Remove from heat, strain the rhubarb solids off and discard them. Let the syrup cool to room temperature, add about .5 oz of vodka and keep refrigerated.