Recipe recommendation--Barb Collins

Dated: August 14 2020

Views: 138

It's Friday, which means it's recipe recommendation day. Today we head back to the world of summer cocktails with the delightful Barb Collins! A reworking of the hoary classic Tom Collins, this patio pleaser (yep, I wrote that. And I'll do it again if you're not careful) features early summer's favorite edible stalk, rhubarb.

Admittedly, this recipe is more of an early summer drink and would have been better to post then. But I wasn't writing this blog in early summer, so sue me. And you probably have some rhubarb still growing, or in the freezer. So...options! 

Without further ado:

The Barb Collins

2 ounces gin

1/2 ounce rhubarb simple syrup

1/2 ounce lemon juice

Club soda or seltzer

Crushed ice

To make the simple syrup, combine equal parts sugar and water (I usually do a cup of each) in a sauce pan and bring to a boil. Add a cup of chopped rhubarb, reduce heat to low, and simmer for up to 20 minutes. The longer you simmer, the more intense the flavor (and color) of the syrup will be. Let mixture cool a bit, then strain out the rhubarb (making sure to press the rhubarb with a rubber spatula to really get all the flavor into the syrup). Store in a jar in the refrigerator.

When ready to mix the drink, combine the first three ingredients in a shaker and stir. Fill a tall glass or large tumbler with crushed ice. Pour the mixture over the ice and top with club soda or seltzer. Garnish with a lemon slice...or a rhubarb stalk! 


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David Pausch

In November of 2000, I closed on my first house, a rough-around-the-edges 1922 colonial with lots of sun, not a lot of storage, and an enormous oak tree in its postage stamp-sized back yard. From the ....

1 comments in this topic

  • Posted by Linda Stobber Pausch
    Sound good.

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