Here's a drink from Whitehall restaurant in Calgary that celebrates three things at once. The rhubarb is a nod to Canada's seasonal produce, the Hendricks gin is an homage to chef Neil McCue's heritage and the red is perfect toast to Canada's 150th.
So make this on World Gin Day this Saturday.
Note: the rhurbarb-honey syrup is made with fresh rhubarb juice and Canadian raspberry honey (regular honey would work as well) at a 1:1 ratio.
Rhubarbara Windsor cocktail
1 oz. rhubarb-honey syrup
1/2 oz. cold-pressed rhubarb juice
1 oz. Hendricks gin
1/2 oz. vodka
1/4 oz. Lillet Blanc
1 thin strip rhurbarb, for garnish
Add syrup, juice, gin, vodka and Lillet to a mixing glass with ice. Stir for 30 seconds and strain into a chilled coupe.
Rub rim of glass with the strip of rhubarb and drop it in the bottom of glass for garnish.
- Yield:
- 1 cocktail
- Prep Time:
- 5 minutes
