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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Rhubarb Sour Recipe

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This recipe for Rhubarb Sour is from Cheers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cocktail:
3 oz gin
3 oz Rhubarb Syrup
1-1/2 oz freshly squeezed lemon juice
Lemon peel (optional)
1/4 tsp freshly ground nutmeg (optional)

Rhubarb Syrup:
1 lb chopped rhubarb
1 C granulated sugar
2 C water
Additional flavorings: cinnamon stick, freshly grated nutmeg, vanilla bean, or citrus peel.
Directions:
Directions:
Cocktail:
Combine gin, rhubarb syrup, and lemon juice in a cocktail shaker filled with ice and shake vigorously. Strain into two small coupe glasses. Garnish with lemon peel and a little freshly grated nutmeg, if desired.

Rhubarb Syrup:
Place rhubarb, sugar, and water, and your choice of flavorings into a medium saucepan and bring to a boil. Reduce the heat slightly so the mixture continues to boil gently for 15 minutes, or until it is reduced by nearly half. The rhubarb will break down and the liquid will get syrupy. Remove the pan from the heat and let the syrup cool to room temperature.

Once cool, strain the syrup through a fine-mesh sieve. Transfer the syrup to a storage container with a lid. It will keep covered in the fridge for up to 2 weeks. (Makes 2-1/2 cups).
Number Of Servings:
Number Of Servings:
2

 

 

 

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