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.
Rhubarb Gin & TonicPrint This Recipe Total time Yield 1Source Adapted from Brad McDonald’s Rhubarb HazePublished
- 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.
I am a big fan of sweet tropical drinks and this one takes the cake. These are sweet sassy and it doesn’t take that many to get you messed up considering everything that goes into it, though I would watch out for the calorie content.
That is NOT the original recipe for a Zombie. See the book “Sippin’ Safari” by Jeff Berry (2007), who uncovered the original cocktail recipe from 1934:
3/4 oz. Fresh lime juice
1/2 oz. Don’s Mix (2/3 grapefruit juice, 1/3 cinnamon syrup)
1/2 oz Falernum
1 1/2 oz. dark Jamaican rum
1 1/2 oz. gold Puerto Rican rum
1 oz. 151-proof Demerara rum
1 dash Angostura bitters
6 drops Pernod
1 tsp. Grenadine
6 oz. crushed ice
Put all into blender, with ice last. Blend for five seconds, pour into a chimney glass and garnish with a mint sprig.