eat make read

Oh my, I do love Fridays! It’s been a great week in my world—I always love it when a new issue of Remedy Quarterly comes out. There’s a sense of relief that another issue is done and excitement that there’s a whole new one to work on. Don’t forget, I’m extending a 15% off discount on new subscriptions to my readers. Just use the discount code, RQEMR in our shop.

But let’s talk about this lovely cocktail! Isn’t it pretty? Citrus season is winding down and we’re beginning to see the first peeks of spring. For instance, I found rhubarb at Whole Foods the other day. Now there’s still nothing like seeing it at the farmers market, but I’ll take what I can get. I whipped up this little number as an ode to changing seasons. A little pomelo juice, a little rhubarb syrup, gin and a splash of seltzer… it bright and refreshing and oh-so-tasty!

Cheers! To a new issue of Remedy Quarterly, awesome ingredients and tasty cocktails!

rhubarb + pomelo cocktail
makes 1 cocktail

For the rhubarb syrup:
2 cups rhubarb, sliced into 1/2 inch pieces
1 cup water
1 cup sugar

For the cocktail:
1 ounce pomelo juice
1 ounce rhubarb syrup
1 1/2 ounce gin
seltzer water
pomelo slice to garnish

To make the rhubarb syrup:
1
Over medium heat, combine the rhubarb slices, sugar and water. Stir to dissolve the sugar. Once the mixture comes to a boil, reduce to a simmer and cook for about 20 minutes until the rhubarb is completely broken down. Remove from heat and let cool.
2
Using a fine mesh sieve, strain the rhubarb from the syrup. Store in the refrigerator for up to 2 weeks.

To make the cocktail:
1
In a cocktail shaker filled with ice, combine the pomelo juice, rhubarb syrup and gin. Shake for 10 seconds.

2
Strain into a glass filled with ice and top it off with a splash of seltzer water. Enjoy!