Ever Gin Rhubarb sour
Tart rhubarb shines in this sour with an incredible mix of aromatics. The warm spice and forest notes of the Ever Gin add a beguiling complexity.
Add to a shaker with lots of ice:
1 ½ oz Laneway Ever Gin
1 oz Rhubarb Simple Syrup*
1 oz fresh-squeezed lemon juice
Shake to chill and dilute, then strain into a cocktail coupe.
Prep Time: 40 minutes
Difficulty: 3/5
* RHUBARB Simple Syrup
2 cups chopped rhubarb
2 cups sugar
2 cups water
3 green cardamom pods
1 tsp vanilla
10 sprigs fresh thyme
Combine all ingredients except vanilla and thyme in a medium saucepan and bring to a boil over medium heat. Reduce heat to low and simmer for 15 minutes, until fruit is visibly soft and mixture is syrupy. Stir gently to ensure sugar is dissolved and to prevent sticking. Remove from heat and strain into a heat-proof bowl through a colander (without pressing) to remove rhubarb. Add vanilla and thyme sprigs and allow to cool. Strain through a jelly bag into a clean glass jar. Store in the refrigerator. Makes about 20-22 oz – enough for about 20 cocktails.
Note: The more intensely red/pink your rhubarb variety is, the more intensely-coloured your syrup will be. Our green-tinted rhubarb made for a lovely blush-coloured cocktail – which we then garnished with a more intensely red rhubarb purchased from a different farm. Avoid over-stirring or pressing the rhubarb mixture more than necessary, as doing so will result in a cloudy syrup.