Make your own homemade rhubarb syrup to use in the Rhubarb Sour cocktail. Subtly flavoured and delicious – not to mention extremely pretty!
You will also love my Pink Mojito!
The keyword for 2015, so far, has be stress. No, actually it has been S T R E S S. All caps. Underlined. Some of the stress is rooted in real issues I have been grappling with… some I have created myself out of thin air.
But before I get completely lost in introspection, I have to share this recipe for rhubarb syrup. I am so obsessed with this I have made three different versions in the past two weeks.
It is not just gorgeous in cocktails and drinks – it is wonderful drizzled on cakes, stirred into porridge, on/in ice cream (recipe coming soon)…
HOW TO MAKE RHUBARB SYRUP
- Put all the ingredients into a medium pot and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes or until the fruit is very soft. Turn the heat off and cool in the pot.
- Strain through a fine sieve into a measuring jug. Leave the fruit to drain for a few hours and then use a funnel to transfer to a bottle or other suitable container. Keep in the fridge for up to four weeks.
Have you made my Rhubarb Sour? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Cocktail Friday: Rhubarb Blush Sour and Rhubarb syrup
Ingredients
Rhubarb syrup
- 450 g (1 pound) fresh rhubarb chopped
- 100 g (½ cup) sugar
- 125 ml (½ cup) water
Rhubarb Sour *serves 2*
- 60 ml (¼ cup) gin
- 2 tbsp rhubarb syrup
- 2 tbsp fresh lemon juice or more to taste
- 2 tbsp St Germain Elderflower Syrup
- 1 tbsp egg white
- edible rose petal to garnish optional
Instructions
- Make the rhubarb syrup: put all the ingredients into a medium pot and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes or until the fruit is very soft. Turn the heat off and cool in the pot.
- Strain through a fine sieve into a measuring jug. Leave the fruit to drain for a few hours and then use a funnel to transfer to a bottle or other suitable container. Keep in the fridge for up to four weeks.
- Make the cocktail. Put all the ingredients into a cocktail shaker. Add plenty of ice and shake hard for 30 seconds.
- Strain into two rocks glasses filled with crushed ice. Garnish with a rose petal.
Notes
Divide between two champagne flutes and top up with chilled Prosecco to make Rhubarb French 75.
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Jen Price says
Sorry to hear you're having a tough time at the moment, hope things start getting better soon. Juggling work and blogging with everything else is quite hard sometimes.
I'm loving this rhubarb syrup, it's such a beautiful colour and I find your photos a real inspiration.
Kerry Cooks says
I'm sorry to hear you're having a stressful time *internet hug*. I LOVE your styling and the look of these gorgeous cocktails – you do SUCH an amazing, beautiful job with your blog – in fact it's probably one of if not the most beautiful food blog I visit! x
Gemma says
Oh girl, I feel your pain! (well, in this case, stress).
I think that's partially due to perfectionism, at least in my case. I want to do so many things in so little time that I get frustrated when I 'fail'. I've been dealing with anxiety and stress for a long time and one thing I've learned is that it doesn't last forever…in the end things always fall into place and what we once feared or thought impossible becomes a reality.
But you know what? Whatever you do, you always take it to the next level: your recipes and pictures not only look perfectly beautiful, they are also inspiring to many of us in the blogsphere!
So bummed out I can't find rhubarb in Barcelona!!! >_<
Janine says
You've inspired me to buy some rhubarb! Hope you find a way to lessen the stress.
Julia@Vikalinka says
I am with you, friend. Stress is one ugly word that hangs over so many lives and I am learning that key in overcoming it is to break it down into separate elements and take the fear out of it. Still learning how to not give in though.
Okay this rhubarb syrup I am making tomorrow!!! I am so obsessed with everything rhubarb. The photos look BEYOND GORGEOUS!
Lucy Parissi says
Just talking to you was a huge help… But yes finding coping mechanisms is what I need to get better at.
Angela @ My Golden Pear says
Oh no Lucy – it sounds like you need a break. Don't burn yourself out, we all enjoy your blog too much. In the short term a couple of cocktails will definitely help. I'm with you on the fruit syrups. I have a freezer full of them 🙂 Good job!
Lucy Parissi says
I need a change in scenery… which I will be getting soon. And definitely a few cocktails!