Try this refreshing twist on a classic cocktail. Use gin from Ottawa’s North of 7 Distillery, tonic from Jack’s Tonique and rhubarb from your garden or farmers’ market, to make an impressive locally sourced drink for your spring cocktail party (or a Monday night).
Ingredients
- 1 ounce gin
- 1 ounce rhubarb syrup (strain juice from sweet rhubarb compote recipe)
- 1 ounce sparkling water
- a splash of tonic, to taste
Instructions
To make rhubarb syrup: In a heavy-bottomed medium saucepan, combine the 5 cups rhubarb and 1/2 cup sugar. Cook over medium heat, stirring frequently to prevent sticking. Rhubarb will give up its juices then break down in about 15 minutes. Adjust sugar to taste and remove from heat when the compote is still a little chunky. Using a fine mesh strainer, strain the rhubarb into a clean bowl or jar. Save the compote for another recipe.
Prepare a highball glass with three fresh ice cubes. Add the gin and rhubarb liquid into a shaker with a fresh ice cube and give it a good shake. Pour it into the glass over ice and add tonic. Garnish with a stick of fresh rhubarb, a wedge of lime of some fresh fruit.
