INGREDIENTS
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
For the Rhubarb Rosemary Syrup:
1 cup sugar
2 to 3 rhubarb stalks, sliced
1 rosemary sprig
PREPARATION
• Pour the gin, Ÿ 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:
• 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.
This article appears in January 2014.