A week ahead before mixing this, a good amount of finely chopped (but uncooked) rhubarbs are added to a bottle of gin. Let it sit for 5-7 days, and move it around a bit daily. The gin picks up a surprisingly large amount of flavour from the rhubarbs, and on top of that also a lot of gorgeous pink colour. Thanks Mathin Lundgren for suggestion this way of infusing.
The infused gin is then used in a classic Gimlet. Kind of a gin sour which is fantastic in its original form, but amazing when using the rhubarb infused gin.
Recipe
Ingredients:
2,5 oz rhubarb infused gin
0,5 oz fresh lime juice
0,5 oz simple syrup
Mixing:
Shake all ingredients with fresh ice and strain into a coupe or a rocks glass with a big ice cube inside.
Glassware:
coupe or rocks glass
