Cocktail Friday: Rhubarb Tom Collins

This is a delicious twist on the classic Tom Collin’s using rhubarb that is just now in season and the very first of Cindy’s mint crop. This drink is perfect for spring because it is light and refreshing. 

As most of you know we are big supporters of local products so if you aren't lucky enough to have a rhubarb plant in your backyard check out your farmer's market. 

This drink turns out to be a beautiful pink color! 

Cheers!

Rhubarb Tom Collins

Makes 1 Cup

Prepare Rhubarb Simple Syrup

2 cups chopped rhubarb 

( to prepare rhubarb wash and discard any leave

Chop into 1/2 in pieces)

1 cup sugar

1 cup water

3 TBSP Fresh Squeezed Lemon or Lime Juice 

(We recommend not using concentrated lemon juice because the flavor isn't as strong)

Place all ingredients in a sauce pan and slowly bring to a boil. Reduce temperature to a simmer and cook for 30 minutes, gently stirring occasionally. Remove from burner and let cool for 20 minutes. You can speed up cooling time by placing in the refrigerator. Once the syrup is cooled strain the mix through a fine sieve or cheesecloth to remove large rhubarb pieces. 

**Don't discard the Rhubarb. It is delicious mixed into yogurt! 

Now for the drink!

2 oz high quality gin 

1 oz rhubarb simple syrup

1/2-1 oz. fresh lemon juice

ice

splash of tonic water

Fill a cocktail shaker with ice add gin, rhubarb simply syrup, and lemon juice. Shake and pour into a Tom Collins glass. Top with a splash of tonic water. Garnish with a sprig of mint. 

Enjoy!

...And if you are interested in how a Tom Collin's got its name read this short article.