happy hour: pink moon

Rhubarb and rose makes for the prettiest drink ever!  Can't wait to try this...when we have a little extra time on our hands!  

From Loving Cup.  Photo by Patrick O'Brien-Smith

From Loving Cup.  Photo by Patrick O'Brien-Smith

Pink Moon

  • 2 oz gin or vodka
  • 1 1/2 oz rhubarb syrup (recipe below)
  • 3/4 oz lemon juice
  • 1 oz egg white
  • 1/2 oz cocchi americano
  • bar spoon of rosewater

Toss everything together in a shaker and dry shake without ice for 15 seconds.  Add a small amount of ice and shake for another 30 seconds.  You want the shaker nicely chilled but your contents not too diluted and bruised.  Strain into a small glass and top with some of the remaining egg white foam.  Garnish with a skewer of berries, rhubarb jelly and a sprinkle of dehydrated beet powder.  Fancy!

Rhubarb Syrup

  • 12 stalks of rhubarb washed and chopped into half inch bits
  • 2 cups of organic cane sugar
  • 1 cup cold water
  • 1 large metal bowl
  • Plastic wrap
  • 1 large pot that the bowl will sit on without touching the bottom of the pan

Throw rhubarb, water and sugar into the bowl and cover with a couple layers of plastic wrap.  Fill large pan about half way full of water and set on high heat.  Once the water starts to simmer, place the plastic wrapped bowl onto pan and turn heat to medium.  The steam from the hot water will start to cook the rhubarb and make it release it's juices.  Leave it for about an hour and a half until the rhubarb is soft but not broken down.  Once ready, take the bowl off the pan and using a second bowl and chinoise strainer, strain off the liquid.  Don't push the solids through, but agitate it enough that all the liquid drains out.  When you have most of the liquid separated, set is aside to cool.  You can use the left over solid rhubarb for pie filling, compote, jam or ice cream topping!