Spiced Rhubarb Gimlet
A coriander-pink peppercorn rhubarb shrub makes this tasty treat a
complex spring cocktail.
2 oz Bombay Sapphire East Gin
3/4 oz Lime juice
3/4 oz Spiced Rhubarb Shrub
Garnish 1 Pickled Rhubarb stalk
Add all the ingredients to a shaker and fill with ice.
Shake, and double-strain into a coupe glass.
Garnish with a pickled rhubarb stalk.
*Spiced Rhubarb Shrub
Toast the coriander and peppercorns for a minute or two in a saucepan
over medium heat. Add the remaining ingredients and cook just until it
begins to bubble. (The sugar will dissolve, and the rhubarb will
begins to break down.) Remove from the heat and let cool completely.
Strain through a sieve, pressing the rhubarb to extract as much liquid
**To make Pickled Rhubarb, pour cold Spiced Rhubarb Shrub over fresh
at least a few hours before using. This cocktail is served at The
Thomas in Napa, Calif.
Flavors : [Sour] [Sweet]
Base Spirit : [Gin]
Cocktail Type : [Modern Classics]
Served : [Neat/Up]
Strength : [Medium]
Difficulty : [Complicated]
Hours : [Afternoon] [Evening]
Brands : [Bombay Sapphire]
Themes : [Spring]