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Jul 11, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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By the Book: Greg Henry’s Rhubarb Rosemary Flip

January 28th 05:01pm, 2014

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Savory Cocktails by Greg Henry is for the person who enjoys crafting interesting drinks at home and doesn’t mind spending a little extra money or time doing so. The recipes in this book call for fine ingredients and sometimes obscure ones, like black truffle-infused honey (Can a girl find that at a typical grocery store? No.). I wanted to make a drink without buying a ton of ingredients that weren’t already on my home bar. I like gin and fresh flavors, so I decided to make the Rhubarb Rosemary Flip.

 

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The book is divided into eight section by flavor profile: spicy, herbal, umami, bitter, smoky, rich and strong. Henry’s recipes are creative, including drinks like the Thai Bird Chile Kamikaze made with a Thai bird chile-infused vodka and an herbal lemon syrup with cilantro and the umami-focused Dog’s Nose, a recipe that calls for gin, porter and a pinch of porcini mushroom powder. Most of recipes call for you to make a syrup or infusion in advance, which adds a home cooking flair to these unique cocktails.

 

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The Rhubarb Rosemary Flip, included in the sour section, was indeed sour, but balanced thanks to the rhubarb-rosemary syrup. This vibrant pink infusion was made by adding chopped rhubarb to a boiling simple syrup and then steeping rosemary as the mixture cools. The instructions were a little unclear, but thankfully, simple syrup is in fact simple.

 

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The recipe was an easy combination of gin, the syrup, lime and a rosemary sprig to garnish. Henry made the egg white optional, so I opted out. The result was a bright pink drink that looked like it might be sweet and fruity, but was instead a sour, balanced, herbaceous concoction.

 

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Rhubarb Rosemary Flip
1 Serving

1½ oz. dry gin
1 oz. rhubarb rosemary syrup, divided (Recipe follows.)
¾ oz. freshly squeezed lime juice
1 small egg white (optional)
1 long fresh rosemary sprig, to garnish

• Pour the gin, ¾ ounces rhubarb rosemary syrup, lime juice, and egg white (if using) into a cocktail shaker. Cover and vigorously “dry shake” for about 30 seconds to combine.
• Add enough medium ice cubes to nearly fill the shaker, cover and shake as vigorously as you can until frothy, at least 30 seconds. Strain into an ice-filled tall Collins or chimney glass.
• Drizzle or drop the remaining rhubarb rosemary syrup over the top. Garnish with the rosemary sprig.

Rhubarb Rosemary Syrup
1 cup sugar
2 to 3 rhubarb stalks, sliced
1 rosemary sprig

• Stir together the sugar and 2 cups water in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally until the sugar is dissolved.
• Add the sliced rhubarb and reduce the heat to low. Continue cooking until a syrupy consistency is reached.
• Remove from the heat and add the rosemary sprig; let stand 30 minutes.
• Strain through a wire-mesh sieve lined with a double layer of damp cheesecloth, discarding the solids. Store refrigerated in an airtight container up to 1 month.

Reprinted with permission from Ulysses Press

What crowd-pleasing drink do you make at parties? Tell us about it in the comments section below for a chance to win a copy of Savory Cocktails. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Jim, whose comment on last week’s By the Book column has won a copy of Handcrafted Cocktails. Jim, keep an eye out for an email from the Sauce crew!

 

 

 

By Meera Nagarajan

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2 Responses to “By the Book: Greg Henry’s Rhubarb Rosemary Flip”

  1. Hao Says:
    January 28th, 2014 at 5:22 pm

    I like making cucumber mojitos! I take a cucumber, peel it, shove it in a blender with standard mojito ingredients (mint, alcohol, lime juice, lime zest, sugar) and puree the thing to death. Then I let it sit overnight, strain it, and it’s ready to serve. People can add their own ice and muddle their own mint leaves.

  2. Adele Says:
    January 31st, 2014 at 10:18 am

    B&O, as we now call it. In a rocks glass: bourbon (or rye) over ice, add a splash of the Big O, top with seltzer or club soda. Fresh basil is a lovely addition if you have it. Then I suppose it would be a BOB.

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