This is the drink of the summer - sweet and tart rhubarb syrup, gin, and apple, topped up with inch's Apple Cider for this beautiful peach colour.
Done in 1 hour
Serves 6
1kgforced rhubarb, diced
1cooking apple, diced
1lwater
400ggranulated sugar
2sprigs fresh rosemary
150mlgin
300mlsyrup
440mlInch's
Apple slices and rosemary, to garnish
Ice
200gsugar
250mlwater
2 stalksrhubarb, peeled
The garnish is what makes this extra special - rhubarb strips are candied and wrapped around a spoon to make these fun rhubarb twirls!
For the syrup, add everything to a large pot.Â
Cook it for 15 minutes over medium heat until the rhubarb has broken down. Let it cool for 10 minutes, then strain over cheesecloth. Let cool for a further 15 minutes.
Meanwhile, start on the garnish. Dissolve the sugar in the water over medium heat. Remove from the heat and let cool until you can touch it.
Preheat the oven to 100 C. Dunk the rhubarb peel in the sugar water mixture.
Arrange on a baking tray with greaseproof paper, then pop into oven until fairly dry (check on it every 15 minutes)
Curl the strips around a wooden spoon, leave it for 10 minutes to set then slide off the spoon, and there's your garnish!
In a pitcher, combine the syrup and gin with ice. Mix with a long cocktail spoon, then top up with Inch’s cider
For the individual pour, garnish with the candied rhubarb twirl and a sprig of rosemary.
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
