Rhubarb 75 recipe | The Feedfeed

Rhubarb 75This Rhubarb 75, a simple, seasonal twist on the classic French 75, will quickly become your favorite (and most elegant) way to day drink. I'm loving it for the influx of daytime parties that comes along with spring (Easter, Mother's Day, bridal showers, brunches). And if you've already made a batch of rhubarb syrup for my Velvet Snow cocktail, this is a fantastic way to make use of your stock!Recipe Intro From feedfeedChampagne and ProseccoRecipe

Ingerdients:

1.5 oz gin

.75 oz fresh squeezed/strained lemon juice

.5 oz rhubarb syrup (recipe below)

Chilled Champagne or Cava to top

Rhubarb Syrup:

3/4 lb chopped rhubarb

1 cup water

1 cup cane sugar

1 vanilla bean

1/4 tsp orange blossom water

Directions:

For the cocktail: Combine all but the Champagne in a cocktail shaker filled with ice. Shake hard for 5 seconds. Pour into a Champagne flute and top with chilled Champagne to taste. Garnish with rhubarb ribbons or a lemon twist.

For the syrup: Combine chopped rhubarb in a saucepan with water, sugar, and vanilla bean, split lengthwise. Bring to a boil over medium-high heat, stirring occasionally, then lower heat and cover. Let simmer gently for 5 minutes, then remove from heat. Stir in orange blossom water, replace lid, and let cool to room temp. Refrigerate overnight, then strain with a nut milk bag or a cheesecloth-covered sieve. Reserve the strained, broken down rhubarb for use as a compote, and store both syrup and compote in the fridge. [TIP: you can make the syrup without the vanilla bean or orange blossom water in a pinch. You won't get the same depth of flavor, but it will be nearly as good.]