Rhubarb Collins

Rhubarb Collins was pinched from <a href="http://www.epicurious.com/recipes/food/views/Rhubarb-Collins-394704" target="_blank">www.epicurious.com.</a>

"Jasper Soffer, bartender at the Mulberry Project in New York City, created this simple-to-prepare seasonal cocktail for our story Spring Cocktails Perfect for Brunch. The rhubarb simple syrup, Soffer explains, is simultaneously sweet and tart, not unlike a rhubarb-apple crumble or a strawberry-rhubarb pie. If you want to make this drink outside rhubarb's short early-spring season, frozen fruit makes a great substitute...."

INGREDIENTS
1 (4 ounce) stalk rhubarb, trimmed and cut into 1/2 -inch pieces (about 3/4 cup total) or 3/4 cup frozen rhubarb chunks
1/2 cup sugar
2 ounces gin
1 ounce lemon juice
2 to 4 ounces Champagne or soda water, chilled
Go To Recipe
review
ADVERTISEMENT