You'll Flip for this Rhubarb Cocktailcomments (0) August 17th, 2012 in Blogs
Depending where you are in the world, you may still have fresh rhubarb growing in your garden. If not, you might pick up some of the frozen kind as that should work fine in the syrup that flavors the Rhubarb Rosemary Flip.
The drink was created by Carol Donovan of Hearty Restaurant in Chicago, combining the sweet-tart rhubarb with aromatic rosemary. The egg white in the drink is flavorless and helps create that luscious foam, which brings the rosemary closer to your nose to enjoy.
Rhubarb Rosemary Flip
By Carol Donovan of Hearty Restaurant
1.5 fl. oz. Gin
.75 fl. oz. Rhubarb Rosemary Syrup*
.75 fl. oz. Lime Juice
1 Egg White
Shake all vigorously with ice in a cocktail shaker. Strain over fresh ice in tall collins glass. Drizzle about .25 to .5 fl. oz. more of the rhubarb rosemary syrup over the top (to make the cocktail more pink in color and beautiful). Garnish with Fresh Rosemary.
*Rhubarb Rosemary Syrup: For each cup of water, add 1 cup of sugar and 2-3 stalks of rhubarb (sliced). Bring to a boil. Cook until thickens. Remove from heat and add in 2-3 stalks of fresh rosemary. Cool, then strain out solids. Store in the refrigerator.
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