Lunch: Spring Gin Rhubarb

Recipe by Marc Forgione Spring is one of our favorite seasons here, especially behind the bar. After a long citrus-dominated winter, we cannot wait to start using the local ingredients that begin to arrive with the sunshine. The first thing to come out o

Ingredients

2 c. granulated sugar
3 stalk rhubarb
2 sprig fresh mint

Instructions

In a small nonreactive pot, combine the sugar and rhubarb with 4 cups of water and bring it to a boil over high heat. Add the mint sprigs then remove them after 30 seconds. Strain the liquid through a fine-mesh strainer into a bowl and allow it to cool. Discard the solids. Refrigerate the syrup in an airtight container until needed; it will keep for about 1 week.
In a cocktail shaker filled with ice, combine the gin, rhubarb simple syrup, lime juice, St. Germain, and bitters. Stir well and strain into a chilled martini glass. Garnish with a pinch of lime zest and serve. Looking for cocktail recipes? Try our top fruity drink recipes, retro cocktails, or punch recipes.

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