Thursday, July 5, 2012
year of cocktails, lately I'm all about rhubarb simple syrup concoctions. I love the vivid pink color, which feels so fun and elegant to drink.
Rhubarb syrup is versatile, as proven by Kelly's suggestions galore on The Best Remedy. I started with her rhubarb blush. Here I paired the rhubarb with lemon, seltzer and gin from one of the many new local distilleries proliferating in Brooklyn, New York Distilling Comapny, just down the block from one of my former Williamsburg abodes. Their Dorothy Parker gin is a "blend of traditional and contemporary botanicals including juniper and elderberries, citrus, cinnamon, and hibiscus," which sounds like the perfect pairing for a sweet rhubarb drink.
I also tried her Hello Rhubarb, which is simply bourbon, lemon juice and rhubarb syrup. Or as Sarah of Pink of Perfection recommends, add some rhubarb syrup to a white wine spritzer.
I'm pretty sure rhubarb can still be found at farmers markets (try Wilklow Orchards) in New York. I think this weekend I will find some to chop and freeze so I can mix up these babies throughout the summer and sip on them in my new backyard! Because yes, I'm moving again mid-month and this time achieving the holy grail of New York apartments, a private yard.
Speaking of which, I recently joined Pinterest: http://pinterest.com/tocolormegreen/. In particular, I'm keeping an eye out for ideas for the new yard. Follow along!
Rhubarb Simple Syrup
Chop 1/2 lb of rhubarb into 1-inch pieces. Combine 1 cup sugar and 1 cup water in a small saucepan and heat while stirring until sugar is dissolved. Add rhubarb and simmer about 30 minutes. Let it cool a bit and then strain the liquid into a jar, discarding the mushed rhubarb. The syrup will last for about a week in the fridge.