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Rhubarb Collins
This fizzy spring forward cocktail uses a rhubarb saffron shrub—shrubs are a form of rinking vinegar made with fresh fruits—since rhubarb is starting to come into season and has a great tartness to it, let it sit in some sugar, with its natural juices diluting the sugar. Adding some saffron adds a great depth of flavour. A good red wine vinegar highlights some great acidity to a twist on a classic Tom Collins.
SERVES
1
Ingredients
- 1 oz rhubarb and hibiscus gin
- 0.5oz dry vermouth
- 0.5oz rhubarb saffron shrub
- Top with soda
- Lemon wheel, to garnish
Directions
- Combine gin, dry vermouth, and rhubarb saffron shrub in Collins glass.
- Fill with ice and give it a quick stir.
- Top with soda and integrate the bubbles.
- Garnish with a thin lemon wheel. Enjoy!
