Rhubarb Gimlet

by | Aug 18, 2020

 

A week ahead before mixing this, a good amount of finely chopped (but uncooked) rhubarbs are added to a bottle of gin. Let it sit for 5-7 days, and move it around a bit daily. The gin picks up a surprisingly large amount of flavour from the rhubarbs, and on top of that also a lot of gorgeous pink colour. Thanks Mathin Lundgren for suggestion this way of infusing.⁠

The infused gin is then used in a classic Gimlet. Kind of a gin sour which is fantastic in its original form, but amazing when using the rhubarb infused gin.⁠

Rhubarb Gimlet

Recipe

Ingredients:

2,5 oz rhubarb infused gin⁠
0,5 oz fresh lime juice⁠
0,5 oz simple syrup⁠

Mixing:

Shake all ingredients with fresh ice and strain into a coupe or a rocks glass with a big ice cube inside.⁠

Glassware:

coupe or rocks glass

You might also like

Minch’s Lure
Minch’s Lure

Pear and almonds mixed with scotch – this is Minch’s Lure.

Pin It on Pinterest

Share This