Wanna mix up your usual go to cocktail during happy hour? This divine cocktail is the perfect cocktail to transition into summer time, it fresh, tangy and will give you the bragging rights to call yourself a mixologist or even a bit of a scientist since Izy the creator of this cocktail is actually a scientists and a chef. For more of Izy’s yummy experiments check out her blog Top With Cinnamon.
What you need:
2 fl oz (60 ml) Rhubarb-Grapefruit syrup (recipe follows)
2 fl oz (60 ml) vodka
2 fl oz (60 ml) freshly squeezed grapefruit juice
2 cups (220 g) rhubarb chopped into ~2-inch pieces
rind of half a grapefruit, peeled into ~2-inch strips
5 sprigs of fresh thyme
1/2 cup (100 g) granulated sugar
1 1/2 cups (375 ml) water
Place the syrup, vodka and grapefruit juice into a cocktail shaker filled with ice and shake for 15 seconds. Strain the mixture over ice into two glasses. Garnish with the grapefruit zest and thyme sprigs, if desired.
To make the syrup combine all the ingredients in a small saucepan. Cook over a high heat stirring just until the sugar has dissolved. Bring to the boil then turn down the heat and leave to simmer until the rhubarb is falling apart. Push the mixture through a fine-mesh strainer placed over a bowl. Discard the pulp left in the strainer and transfer the pink syrup to a clean jar fitted with a lid. Store in the fridge until needed.
Fun tips from Izy:
I did manage to pick up on the fact that the zest should be peeled a LOT thicker than I had been doing so for the photo below. So uh, if you’re planning on ever doing the curly zest thing, make sure you peel it thickly (get a bit of pith on it ) then curl it around the handle of a wooden spoon and leave it to sit for a while before using as a garnish.