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.
2,5 oz rhubarb infused gin
0,5 oz fresh lime juice
0,5 oz simple syrup
Shake all ingredients with fresh ice and strain into a coupe or a rocks glass with a big ice cube inside.
coupe or rocks glass
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