The rhubarb rosemary syrup is barely an adaptation of 101 Cookbooks‘ rhubarb rosewater syrup. It is the same recipe, but instead of adding rosewater once the syrup had cooled, I added a sprig of rosemary while it was still warm. I am entirely pleased with the result. I had seen the pairing of rhubarb and rosemary mentioned in a few places, and I love how it brings out rhubarb’s herbaceous edge.
Typically I’ve simply been using a tablespoon of this syrup with sparkling water, a good squeeze of lime, and a few ice cubes. But somewhat uncharacteristically the other day I made a drink. It was a warm evening and I wanted something light and refreshing. Here’s how I made it, on a whim.
2 tsps rhubarb rosemary syrup (recipe from 101 Cookbooks, I just substituted rosewater with a sprig of rosemary)
2 ounces gin
1 ounce rosé
A dash of sparkling water
A squeeze of lime (to taste) and one slice
A sprig of rosemary
The slice of lime and sprig of rosemary ‘garnish’ are important to add a little more edge against the sweetness of the syrup and wine. I added a few ice cubes but took them out fairly quickly as they were melting too fast and I didn’t want them to water down the drink too much (using one larger ice cube would do the trick).
Cheers!
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22 June 2012 at 00:26 |
I never found a single stalk of rhubarb at our markets this year. I don’t know why. This really makes me sad that I didn’t! And I don’t even like gin…
30 June 2012 at 18:37 |
Ha! It was a while until I found rhubarb, too, so as soon as I found some I bought lbs and lbs, more than I knew what to do with (this syrup comes in very handy in such a case!). I think the solution is to grow rhubarb for next year…
21 June 2012 at 12:46 |
Now that looks fantastic! What a pretty color too. So delicate looking!
Speaking of pretty colors, the chive blossom vinegar was amazing! Very delicate taste too. Super good!
30 June 2012 at 18:35 |
Oh thank you so much, Daisy, and I’m really glad to hear you liked the chive blossom vinegar, too.
1 July 2012 at 09:58 |
It’s great :-)