Rhubarb Gimlet Cocktail Recipe with Social Pantry

Step 1: Use a mandolin to thinly slice your rhubarb into long strips. Pour the bottle of Gin into a sealable container and add the sliced rhubarb. Let this sit for 5 days, then stir the gin and rhubarb mix, and let it sit again for another 5 days. Strain the gin through a fine sieve back into the bottle for use.

Step 2: To use the rhubarb for your Rhubarb Tuiles, simply soak in a simple syrup of sugar and water for 15 minutes, then pat dry between two sheets of kitchen paper, or better yet, a tea towel. Bake this in a cool oven for about 2 hours.

Step 3: To make the Rhubarb syrup, make a sugar syrup with the ratio 2:1 sugar to water (200g sugar, 100g water). Pour it into a saucepan and set on a low heat. Take a wet pastry brush and wipe the edges of the pan to avoid crystallisation. When the syrup begins to boil take it off the heat and add in the slices of rhubarb allowing the rhubarb to sit in the hot syrup until cooled. Strain the syrup into a sealed bottle for use, this can keep for up to 3 months if kept in a cool, dry place. The Rhubarb from this syrup can then be used to make candied rhubarb or repurposed into a sorbet - get creative.

Step 1: Take some ice and add it to your coupe glass. This will get the glass nice and chilled and help keep the drink cold when poured.

Step 2: Add all of the ingredients to the cocktail shaker, and half fill with ice. Shake hard for 5-7 Seconds.

Step 3: Discard the ice and water from your coupe glass. Double strain the cocktail into the chilled coupe glass.

Step 4: garnish with a Rhubarb Tuile.

Header Image: Social Pantry