Spring Gin Rhubarb – a delicious recipe with sugar, stalk rhubarb, mint, Bulldog gin, rhubarb simple syrup, lime juice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a small nonreactive pot, combine the sugar and rhubarb with 4 cups of water and bring it to a boil over high heat.
2
Add the mint sprigs then remove them after 30 seconds.
3
Strain the liquid through a fine-mesh strainer into a bowl and allow it to cool.
4
Discard the solids.
5
Refrigerate the syrup in an airtight container until needed; it will keep for about 1 week.
6
In a cocktail shaker filled with ice, combine the gin, rhubarb simple syrup, lime juice, St. Germain, and bitters.
7
Stir well and strain into a chilled martini glass.
8
Garnish with a pinch of lime zest and serve.Looking for cocktail recipes?
9
Try our top fruity drink recipes, retro cocktails, or punch recipes.
467
kcal
Calories
121
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 c. granulated sugar, 3 stalk rhubarb, 2 sprig fresh mint, 2 oz. Bulldog gin, and more.
Yes, Spring Gin Rhubarb falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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