Recipe Intro From feedfeed
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.]