Ingredients
2 c. granulated sugar
3 stalk rhubarb
2 sprig fresh mint
2 oz. Bulldog gin
2 oz. rhubarb simple syrup
1 oz. fresh lime juice
1/2 oz. St. Germain elderflower liqueur
Fee Brothers rhubarb bitters
finely grated lime zest
Preparation
Step 1In a small nonreactive pot, combine the sugar and rhubarb with 4 cups of water and bring it to a boil over high heat. Add the mint sprigs then remove them after 30 seconds. Strain the liquid through a fine-mesh strainer into a bowl and allow it to cool. Discard the solids. Refrigerate the syrup in an airtight container until needed; it will keep for about 1 week.Step 2In a cocktail shaker filled with ice, combine the gin, rhubarb simple syrup, lime juice, St. Germain, and bitters. Stir well and strain into a chilled martini glass. Garnish with a pinch of lime zest and serve.
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From: Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant © 2014 by Marc Forgione. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Buy the book
