Sweet syrup, made with fruity rhubarb and fiery ginger, perfect for cocktails!
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.
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!
Ingredients: Makes around 500ml
- 350g Rhubarb
- 40g freshly grated ginger
- 300g caster sugar
- 250ml water
- 1tbsp vodka (optional)
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.
- 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!