Rhubarb 75

PHOTO BY MICHAEL PIAZZA / STYLED BY EMMET KELTY

We love using rhubarb in the cocktail as it tends to sprout earlier and continues to grow through out the summer. When berries are available, they can replace the rhubarb for another delicious version.

¾ ounces Berkshire Mountain Distillery Greylock Gin
¾ ounces Rhubarb Syrup (recipe below)
½ ounces lemon juice
2 ounces sparkling wine, like Prosecco or Cava

Pour the gin, syrup, and lemon into a cocktail shaker. Add ice, lightly shake, and strain into a flute, then top with 2 ounces of sparkling wine. This can very easily be turned into a beautiful punch as well. Each bottle of sparkling wine should make about 12 drinks.

RHUBARB SYRUP
1 stalk rhubarb, roughly chopped
1 cup sugar
½ cup water
1 pinch salt
1 teaspoon lemon zest

Place all ingredients in a saucepan over medium heat, stirring frequently until rhubarb is soft. Remove from heat and puree in a blender. Pass through a fine sieve to remove any rhubarb fibers. Refrigerate until ready to use.

 

Tom Schlesinger-Guidelli honed his craft under Jackson Cannon at Eastern Standard & Drinks where he learned the art of mixology, igniting a special passion for the cultural and historical significance of the cocktail. After serving as opening bar manager at Craigie on Main, he went on to open Island Creek Oyster Bar as General Manager. When he's not developing seasonal cocktail recipes for Edible Boston or consulting local restaurants, Tom can be found tending bar at Green Street Grill in Central Square.