Since it’s almost Memorial Day weekend, I thought I would share a cocktail that you can make tonight – or for the next four days. Simple and yet impressive, thanks to the rhubarb-thyme syrup, and as boozy as you want to make it: you can make a non-alcoholic version with seltzer and the syrup on it’s own, add gin, or use both gin and prosecco for the most
fun alcoholic version of all. I didn’t have any sparkling wine on hand when I made these (I know, terrible), so I stuck with seltzer and gin which was super refreshing.
Rhubarb Gin Fizz (adapted from Baked Bree, makes 1 drink)
For rhubarb thyme syrup (makes about 1 1/2 cups):
1 cup sugar
1 cup water
1 1/4 cup rhubarb, trimmed and chopped
1 tablespoon fresh thyme, chopped
Add all ingredients to a small saucepan and bring to a boil over medium-high heat. Stir and cook until rhubarb is very soft, about 3 minutes. Strain through a mesh sieve into a small pitcher or container, and let cool. Refrigerate for up to 1 week.
1 1/2 oz gin
1 1/2 oz rhubarb-thyme syrup
1/2 oz lemon juice
4-5 oz prosecco or club soda
Add gin, syrup and lemon juice to a highball glass and stir. Add ice, and pour over prosecco or club soda to fill.