The clean, tart, bracing aspect of rhubarb makes it perfect in a cocktail. It’s bright nature pairs particularly well with gin. But rhubarb would work where ever you might use citrus in a cocktail.
- ½ teaspoon bitters, preferably rhubarb but angostura is fine too
- 1 scoop ice cubes
- 1 ounce gin
- 1 ounce rhubarb juice (see recipe section for instructions http://www.sippitysup.com/rhubarb-juice)
- 1 teaspoon rhubarb infused simple syrup (see recipe section for instructions http://www.sippitysup.com/rhubarb-simple-syrup)
- 1 unknown stalk rhubarb and/or lemon verbena for garnish
Pour bitters into a Collins style glass, swirl to coat and discard the excess. Fill the glass ½ way with ice cubes. Combine gin, tonic, rhubrab juice and simple syrup. Stir. Garnish with rhubarb and or lemon verbena.