Rhubarb French 75
- For the Rhubarb Syrup:
- 1 ½ pounds rhubarb, diced, about 4 cups
- 1 cup sugar
- 4 lemons, juiced (about ⅔ cup juice), peels from one lemon reserved
- ⅓ cup water
- For theRhubarb French 75
- 1 ½ ounces gin
- 1 ½ ounces rhubarb syrup
- Dash of orange bitters
- 2 ounces very cold Sparkling wine
- Lemon peel for garnish
- For the Rhubarb Syrup, in a large saucepan over medium-high heat, bring rhubarb, sugar, lemon juice, lemon peels, and water to a boil.
- Reduce heat to medium-low and simmer for 30 minutes. Remove from heat and let mixture cool.
- Strain through fine-mesh sieve. Refrigerate in a covered container for up to one month.
- For the Rhubarb French 75, in a cocktail shaker filled with ice, shake gin, rhubarb syrup, and orange bitters.
- Strain into a chilled coupe or champagne glass, and fill with 2 ounces Sparkling Wine. Garnish with lemon peel.
Recipe by Allons-Eat! at https://www.allonseat.com/rhubarb-french-75/
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