Rhubarb & Ginger Syrup

Sweet syrup, made with fruity rhubarb and fiery ginger, perfect for cocktails!

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This is one of the first recipes I have tried from one of my new cookbooks which I got for christmas; Wild Cocktails by Lottie Muir. It is absolutely full of fantastic recipes for infusions, syrups and of course cocktails.

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I chose this syrup to make first, as it can be used in a few different cocktail recipes. The leftover rhubarb compote can be used to make a Sloe Time, and the syrup is used to make a delicious Rhubarb and Ginger Collin’s.

I have tried both these cocktails and they are really, really good, definitely the best home-made cocktails I’ve ever had!

The syrup was really easy to make,  and definitely worth the effort, so I can’t wait to try out more of the recipes!

 

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Ingredients: Makes around 500ml

  • 350g Rhubarb
  • 40g freshly grated ginger
  • 300g caster sugar
  • 250ml water
  • 1tbsp vodka (optional)

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To Make:

Place all ingredients (except the vodka in a large pan and bring to the boil over a medium heat. Allow to simmer for around 15-20 minutes – until the rhubarb disintegrates and becomes pulpy.

While the liquid is still piping hot, pass through a sieve into a wide mouthed jug, and then funnel into presentations bottle(s).

You can add a few slices of ginger to the bottles at this point,  if you want to make the ginger flavour stronger.

You can also add 1 tbsp of vodka to the syrup to make it last a little longer.

Store in the fridge and consume within 2-3 weeks.

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Rhubarb Collins:

  • 60ml gin
  • 60ml rhubarb and ginger syrup
  • 30ml lemon juice
  • soda water.

 

Shake up all the ingredients except the soda water, in a cocktail shaker with a few cubes of ice.

Strain to a highball glass filled with ice and top up with soda. Enjoy!

 

 

 

 

 

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