Quarantine Cocktail

June iris

We’ve made it through 27 days of quarantine after the little incident with the raccoon on Mother’s Day. The dog has had his shot (note the use of the singular), Shawn and I have had our shots (note the use of the plural), and we’ve only got 18 days more to go on Oliver’s state mandated quarantine. Time to celebrate with a spring time cocktail!

Rhubarb plant

While I have worked with food most of my life, one job I’ve never had is tending bar. I appreciate a good cocktail, have made many for photo shoots (with fake ice cubes and dots of glycerine to give the visual impression that the ice is actually cold), but have not explored mixology. Given that my rhubarb plant is ginormous (gigantic + enormous) this year and getting ready to take over the garden it seemed like the perfect time to try something pink and fun.

Rhubarb

My habit of procrastination is something my gardens have to suffer through. I buy packages of seeds dreaming about bowls of fresh peas and enough basil to finally fill my freezer with pesto, but don’t always get around to planting them in the ground so they can grow. My weekly visits to the farmer’s markets find me coming home loaded with berries, bread, eggs and vegetables, as well as several plants which inevitably take weeks to get in the ground. One of the hard truths I’ve realized about myself is when it comes to gardens the best foods for me to grow are ones that more or less grow themselves. Rhubarb is close to the top of that list. Once it’s planted and happy it will continue to grow year after year. The bonus is it’s one of the first things up in the spring along with chives.

Chive blossoms

Usually I never do anything too fancy with my rhubarb. I simmer the cut up stalks with some orange juice, sugar, and a chunk of ginger. Occasionally I’ll add a stick of cinnamon, but not always. Once the fruit has softened I serve it over ice cream or yogurt. The stewed fruit would look muddy and odd in a cocktail so I strained the juice, then added some gin, seltzer, and a twist of orange. It was a lovely late spring cocktail and just the thing to help boost our spirits for the final days of quarantine. If it’s not 5 o’clock where you are skip the gin and top off a jigger or two of syrup with seltzer for a refreshing spring tonic.

Ingredients for stewed rhubarb

Ingredients for Quatantine rhubarb cocktail

 

Quarantine Cocktail

Generous 4 cups of chopped rhubarb (1 1/2 pounds before trimming)

1 orange

3-5 slices of fresh ginger, depending on taste

3/4 cup sugar

3/4 cup water

Place all ingredients in a medium size saucepan and simmer over medium heat for 7-12 minutes. Cover and let sit for 15 minutes so the flavors can meld. Strain the liquid from the solids, reserving the solids (from which you remove the orange rinds and ginger slices). Let cool. Save the solid ginger infused rhubarb solids for mixing into a bowl of ice cream or whipping into a milkshake or spreading on toast as a kind of non-jam.

Gin

Rhubarb ginger syrup

Seltzer

Orange twist (optional)

I used the following measurements, but feel free to experiment with whatever suits your tastes. 1 part gin to 2-3 parts syrup topped with seltzer and served over ice. If you feel like being fancy add a twist of orange.

Quarantine Cocktail

Note: For those of you new to rhubarb don’t forget while the stalks are edible – the leaves are poisonous.

Swallowtail butterfly

 

 

Leave a comment

Filed under 50 Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s