28 Oct Zero Proof Cocktail: Rhubabba
1.50 oz (22mL) Lemon Juice
1.50 oz (30mL) Rhubarb Syrup*
2 dashes Bittered Sling Shanghai Rhubarb Bitters
1 egg white
Dry shake the ingredients first without ice. Add ice, and shake vigorously for 7-10 seconds. Double strain into a chilled coupe or cocktail glass.
Makes 1.00L (1 Quart)
1 cup thinly sliced red rhubarb stalk, cut into 1/4 cm slices
1 vanilla bean
2g citric acid
500g white sugar
Add rhubarb to a medium-sized heat-safe container with one vanilla bean, split in half. Meanwhile, in a saucepan, combine white sugar and water, and stir on low heat only until dissolved; add citric acid. Pour the dissolved simple syrup and citric acid over the rhubarb pieces, and allow to cool slowly on the counter. Once cooled, cover the contents in cheesecloth, close with a tight-ﬁtting lid, and allow to steep for at least 24 hours in the refrigerator. Strain the liquid, add to sterilized bottles, name and date and replace to the fridge. Shelf life is 7-10 days refrigerated.