Hey There!

This week's cocktail inspired us to try something new. Rhubarb is an edible plant that we have never used before. It grows in cooler temperatures so typically becomes available in spring--- in case you are wondering why you might be seeing rhubarb recipes popping up like we have. When eaten raw, rhubarb is quite tart but after cooking, that tartness fades. So we decided to infuse it into a simple syrup. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages

This makes 2 drinks! Let's get started!

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Here's what you need:

For Garnish
2 Rhubarb ribbons
2 Basil /Mint Leave bunches (optional)
 

For Rhubarb Simple Syrup
1 part Honey
2 parts Sugar
2 parts Water
Fresh Basil
Chopped Rhubarb


For Drink
Chopped Rhubarb
Fresh Basil
1.5 oz. Lemon Juice
2 oz. Rhubarb Basil Syrup
2 oz. Amaro Nonino
4 oz. Bombay Sapphire Gin
~4 oz. Elderflower Tonic Water
Ice

You will also need a rocks tumbler, muddler, strainer and a shaker cup.

Let's Make the Simple Syrup!

1. Add water, sugar, honey, fresh basil, and chopped rhubarb to a sauce pan. (We used 1 cup sugar, 1 cup water, 4 oz. honey, 6-8 basil leaves & 3/4 chopped rhubarb)

2. Let simmer over medium/low heat until it reduces by half (approx 6 oz.)

3. Strain out the rhubarb and basil.

4. Set aside to cool.

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Let's Make the Drink!

1. In your shaker cup add:

   • Chopped Rhubarb

   • Rhubarb Syrup (2 oz.)

   • Fresh Squeezed Lemon Juice (1.5 oz.)

   • Fresh Basil 

2. Muddle for 10 - 20 seconds or so.

3. In your shaker cup add:

   • Add Ice

   • Amaro Nonino (2oz.)

   • Bombay Sapphire (4 oz.)

4. Shake  Well 

5. Strain evenly between two ice filled glasses

6. Top with Tonic water (We used Edlerflower Tonic water by Fevertree)

7. Garnish with Rhubarb ribbon and optional basil or mint leaves.

8. Enjoy!

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"I love water, especially when it’s frozen and surrounded by gin."
-unknown