'The Alpenglow' Rhubarb Cocktail
- serves 3
Courtesy of Rene Weutrich of Araxi Restaurant + Bar.
2 ounce Schramm Gin
¾ ounce housemade Rhubarb and Vanilla Syrup*
1 ounce fresh lemon juice
½ ounce pear purée
Marie Antoinette glass*Housemade Rhubarb and Vanilla Syrup
5 stalks (700 g) rhubarb, washed and chopped into cubes (we use organic rhubarb from North Arm Farm in Pemberton)
3 cup water
1 ½ cup granulated sugar
2 - 3 vanilla beans (can substitute vanilla extract)
1. Shake over ice in a martini shaker then strain into a glass with a cocktail strainer.*Housemade Rhubarb and Vanilla Syrup
1. Add rhubarb and water to large pot, bring to a boil, reduce heat and simmer for 10 – 15 minutes or until rhubarb has broken down to a porridge consistency.
2. Remove from heat and strain with fine meshed strainer into bowl, add sugar and vanilla, stir until all sugar has dissolved.
3. Keep refrigerated for up to one week.