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 & Tonic
Print This Recipe Yield 1Source Adapted from Brad McDonald’s Rhubarb HazePublishedserves 1
Ingredients
- 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
Directions
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.
I am thrilled to have this recipe. But I very specifically said in my post that my version was not the original. GREG
GimmeGimmeGimme!! 😀 Zombie with Absinthe Killer and the Gravestone are my fav “let’s get stoned” drinks!!
it’s a beautiful drink with that ‘come hither’ look … but good golly miss molly would that think pack a punch!! i for one, would not be standing after ONE of these babies!
This is like one of those deceiving drinks! It looks so pretty on the outside, but seriously packs a punch! So for that… I’m definitely going to have to try it out =)
You’re right. The coincidence is very funny. We should get together and start a bar that serve just zombies to mothers (pregnant or not) everywhere.
What a gorgeous drnk! It looks so cool and refreshing, something my husband and I (as soon-to-be Texans) could really use this summer! Thanks for sharing. 🙂 You have a lovely blog and I’m so glad to have found it!
Wow Greg, this delightful cocktail is a party in and of itself!
Did you make this for the BHF11PP because I’m pretty sure after one of these I would forget about the conference altogether!
It’s a good thing I’ve never encountered this before. Because I’m pretty sure it would be the end of me.
This is INTENSE. I might need to make this for one of my alcohol-loving friends and try to convince them it’s just a plain old Malibu or something. Then see their reaction after they gulp it down. Muahahahaha.
I love rum, and the rest of the ingredients sound both sweet and tangy‑I love that. I’ll take one!
This would be a great stress reliever. It’s been a crazy couple of weeks for me. I’m in definitely need to a good cocktail.
I think I would be in an altered state after having a zombie, and I am thinking I’d be very ok with that! I look forward to having an out of body experience soon!
this drink “eats” brains 😉
That is some powerful jet fuel there, I’ll stay below the two drink limit!
That’s a loaded cocktail! No wonder I was a bit tipsy after one one of those many years ago in Jamaica! I haven’t had one since!
Not that I was calling you freaky deaky, or a Zombie- I was at the Rainbow Book Fair in NYC and your name came up with my new writer friend Bryan. He wants to learn to cook, and I told him to come over here, beautiful food, beautiful photos! and of course beautiful So-Cal company!
Hey Greg,
I’ve been out of pocket for awhile … neither about to blog or read my favorite blog. I see you’re still making as mouth-watering food as ever! Your pics are to die for too.
Two? Forget two! One would alter my reality plenty, thank you very much! I don’t stock liquor in the house, generally. Not because I’m a teetotaler; far from it. I just love dickying with cocktail prep so very much that I’d just end up spending way more time being schnackered than is necessary or healthy.
Creme de Banane! Now THAT’S a stocked bar!
For someone who loves cocktails (especially retro ones), it’s odd I’ve never even tried a Zombie. They’ve been in the back of my mind since I first saw one go by at Hawaii Kai. I was 15 and couldn’t have one.
I’ll save this recipe for the next time we’re in New Orleans. That’s a real Zombie kind of town!
you made that tequila sunrise and to be honest all week i thought about having some with salty peanuts (i even put it on my status on facebook). and now here you are with another fabulous drink. you kill me…