Nothing is more Dakotan, ‘Sotan, and ‘Sconsin than rhubarb in the garden. Rhubarb plants actually need a cold winter under 40*F in order to produce the plentiful, tasty stems. Rhubarb is very difficult to kill as long as it has good drainage, and who doesn’t love the big prehistoric looking giant leaves? The edible stems mix well with flavors like lemon, strawberry, and are dipped in sugar and eaten like celery. Nicki takes this midwest garden staple to the gimlet zone with extra strong gin. Rhubarb syrup is delicious!
- 1 1/2 oz Plymouth Navy strength Gin
- ¾ oz Rhubarb Simple Syrup *
- ¾ oz Fresh Lemon Juice
Combine all ingredients into an ice filled Cocktail Shaker.
Shake and strain into a chilled coup glass
* Rhubarb Simple Syrup
- 3-4 Cups Fresh Rhubarb
- 3 Cups Sugar
Roughly Chop the rhubarb.
Simmer w/ 3 cups of water for 10-15 minutes.
Add sugar and simmer for an additional 15 minutes.
Let sit in a covered pan for 1-3 hours.
Stir and Strain through cheesecloth or tea strainer in to a large bowl.
Pour into containers and refrigerate. (Stays good in the refrigerator for about 4-6 weeks)
– Optional: Add 1/2 Tablespoon of clove and cardamom in a tea bag for 15-30 minutes when simmering.