I know cocktails are fabulous all year, but I feel like they really start to shine when summer rolls around. There is nothing like the first sip of an interesting cocktail on a warm night, and this little number from The Coastal Table I had the pleasure of styling is one to add to your arsenal. It's as delcious as it is pretty, meaning you need to try it out tonight. See it in all it's glory over on SMP Living today!
The Rhubarb 75
Rhubarb Simple Syrup
2 cups chopped rhubarb
1/2 cup sugar
1/2 cup water
2 ounces gin
1/2 ounce lemon juice
2 ounces prosecco, Champagne, or other sparkling wine
Lemon slice or twist for garnish, optional
1. Make rhubarb simple syrup. Place rhubarb, sugar, and water in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until thickened, 10-15 minutes. Cool to room temperature. Pour mixture through a fine-mesh strainer, scraping off any syrup from bottom of strainer. Transfer pulp from inside strainer to a bowl, cover, and refrigerate (see cook’s note). Store syrup, covered, in refrigerator for up to 2 weeks.
2. To make a cocktail, fill a cocktail shaker with ice. Add gin, lemon juice, and 1/2 ounce rhubarb simple syrup. Strain into a flute or coupe glass. Top with prosecco, Champagne, or other sparkling wine. Garnish with lemon, if desired.