Friday, April 12, 2013

Happy Hour! : The Rhubarb Collins

Springtime usually calls for blue skies, flowers blooming, sunshine starting to peak out behind the clouds, lighter jackets and more refreshing drinks and meals, right? Well this has not been much of the case this past month in England. April has really brought cold, chilly, winter like days with more of a reason to add a scarf on, rather then to remove a jacket. Feeling in the mood to create a Spring dinner for Easter, I decided I would create a pretty, Spring feeling cocktail, something from the market and something that well, would be delicious. Enter the seasonal rhubarb, enter prosecco, both things I love. 

The recipe creates a delicious, light, pink cocktail perfect for a Friday evening! 

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 chilled Prosecco

In a small pot, combine the rhubarb and sugar with 3/4 cup water and bring to a boil. Reduce the heat to moderately low and simmer until slightly thickened and bright pink in color, about 20 minutes. Let the syrup cool then pour through a fine-mesh sieve set over a bowl. 
Press down gently and discard the solids. 
{DO AHEAD: The rhubarb simple syrup can be made in advance and stored in an airtight container in the refrigerator for up to 1 week.}

In a cocktail shaker, combine 1 ounce of the rhubarb simple syrup with the gin and lemon juice. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into your favorite pretty glass {coupe champagne glasses for me!} and top with Champagne or soda water.

Enjoy your Happy Hour! xoxo~ Becca

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