Rhubarb Cordial
If you ask me the perfect (only?) way to capture a season as fleeting as spring is in a boozy cordial. A month-long infusion of rhubarb in good quality gin works wonders and is a fun low-effort project for those of us who are into delayed satisfaction. This cordial (just a fancy name for liqueur) happens to slide effortlessly into summer, masquerading as a patio pounder. It packs a punch while being refreshing and light.
My favorite way to drink this cordial is in a bubbly highball-esque rendition, but I suspect it would make for a great gimlet. A little patience goes a long way and I highly recommend doubling or tripling the recipe to make the wait worth it and not deplete the supply in one or two evenings. Buy up the rhubarb while you still can (how is it already June???) and get to infusing— and boozing. heh.
Rhubarb Cordial ( + a great low effort cocktail)
Alexa | June 7, 2022
Adapted from Smitten Kitchen
active prep time: 5 mins
inactive prep time: 1 month, give or take
Servings: 3 cups
Ingredients:
1 pound (454g) Rhubarb, trimmed and cut into ½” pieces
3½ cups (830 ml) Gin (vodka works great too)
1 Orange, zest cut into strips using a vegetable peeler
½ cup (100g) Sugar
1 Lemon, for cocktail
½ cup (120 ml) Sparkling Water, for cocktail
1 Tbsp (15 ml) Cointreau, for cocktail (optional)
Instructions:
Place the cut rhubarb, gin, sugar, and orange zest strips into a clean 2-qt jar with a screw top lid. Screw the lid on tightly and shake well to dissolve the sugar (mine did not dissolve fully) and let sit in a dark cabinet at room temperature for 1 month, shaking the jar every few days. I’ll admit, I forgot about my jar and let it ride for about 2 months and it still turned out great.
After a month or so has passed strain the mixture through a fine mesh sieve and transfer the gin to a clean, sealable bottle. This will keep for 1-3 months (we’re currently going on 2 months!), however many people online say it will keep for months on end, even into winter.
To make the cocktail fill a highball glass with ice and add a good pour of rhubarb cordial, followed by the juice of about 1/3 of a lemon, a twist of lemon zest (literally twist a strip of zest over the rim of the glass and rub it lightly around the rim then drop it into the glass- so effervescent and classy), and top with sparkling water. If you want it boozier add a splash of Cointreau.