Rhubarb rosemary syrup and a gin drink

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).



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5 Responses to “Rhubarb rosemary syrup and a gin drink”

  1. Michelle Says:

    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…

    • valerie Says:

      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…

  2. baconbiscuit212 Says:

    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!

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