Rhubarb Rose
The Rhubarb Rose combines tart rhubarb and delicate floral notes for the dreamiest gin rhubarb cocktail! Made with Empress Elderflower Rose Gin, homemade rhubarb syrup and creamy coconut milk, this cocktail is a must during rhubarb season!
Equipment
Ingredients
Cocktail
- 3/4 oz rhubarb syrup
- 1 1/2 oz Empress 1908 Elderflower Rose Gin
- 3/4 oz coconut milk
- 1/2 oz lime juice
- Rhubarb for garnish
- Lime for garnish
- Mint for garnish
- Edible flowers for garnish
Rhubarb Syrup
- 1 stalk rhubarb around 12-14 inches, cut into 1 inch chunks
- 3/4 cup sugar
- 3/4 cup water
- 1 tsp vanilla extract
Instructions
Cocktail
- To a cocktail shaker - add rhubarb syrup, Empress 1908 Elderflower Rose Gin, coconut milk, lime juice and ice. Shake until well chilled.
- Strain into a cocktail glass over ice. If desired, garnish with rhubarb ribbons, lime, mint and edible flowers.
Rhubarb Syrup
- Prepare rhubarb by cutting into 1-inch chunks.
- Combine rhubarb, sugar, water and vanilla extract in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 30 minutes, stirring occasionally. The rhubarb should be broken down and stringy.
- Remove from heat and cool for 10-15 minutes. Use a fine mesh strainer to remove solids.
- Store in a sealed jar in the refrigerator for up to 3 weeks.
Notes
- Use carton coconut milk for an easier to mix and batch cocktail. If using canned coconut milk, you may want to minimize the quantity to taste. Shake really well!
- Give it a quick taste before straining and adjust sweetness or citrus to your liking.
- Store rhubarb syrup in a sealed jar in the refrigerator for up to 3 weeks.
