Rhubarb Collins
A sweet-tart spring drink of gin, fresh lemon and rhubarb syrup, topped with soda.
Ingredients
- Gin45 ml
- Lemon juice, freshly squeezed30 ml
- Rhubarb syrup25 ml
- Soda watertop up
- Lemon, to garnish (optional)1 twist
Method
- Make the rhubarb syrup by simmering chopped rhubarb in water for 15–20 minutes, then strain, add sugar and stir until dissolved. Let the syrup cool completely.
- Fill a shaker with ice.
- Add the gin, fresh lemon juice and rhubarb syrup.
- Shake hard for 10–15 seconds.
- Strain over fresh ice in a tall Collins glass.
- Top up with soda water and stir briefly.
- Garnish with a lemon twist, a ribbon of rhubarb or an edible flower.
About this drink
The Rhubarb Collins is a spring version of the Tom Collins family, where gin, lemon and sugar are joined by homemade rhubarb syrup for colour and sweet-sour depth. Rhubarb has long been a favourite spring ingredient in Scandinavian kitchens, and here it shines alongside the botanicals of the gin. The result is a light, sparkling cocktail made for long afternoons in the garden.
