Rabarbarǎ Gimlet Recipe

Cook rhubarb

Combine chopped rhubarb, sugar, and water in a small saucepan over medium heat.

Bring mixture to a gentle simmer, stirring occasionally to dissolve sugar. Simmer for 8–10 minutes, until rhubarb breaks down and liquid turns pink and slightly thickened.

Remove from heat and stir in lemon juice to brighten the syrup.

Let the syrup cool to room temperature, then strain through a fine-mesh sieve into a clean jar or bottle, pressing on solids to extract liquid. Discard solids. Chill syrup in the refrigerator. Makes roughly 1 to 1 1/4 cups; syrup will keep 7–10 days chilled.

Chill a coupe or martini glass by filling with ice and setting aside, or place in the freezer for a few minutes.

In a cocktail shaker, add vodka (2 oz), fresh lime juice (0.75 oz), rhubarb syrup (0.75 oz), and 2 dashes of rhubarb bitters.

Add ice to the shaker (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the mixture is well-chilled and slightly diluted.

Discard ice from chilled glass. Double-strain the cocktail through a Hawthorne strainer and a fine mesh strainer into the chilled coupe to remove ice shards and any small syrup solids.

Garnish with a lime wheel on the rim or a small peeled rhubarb stalk laid across the rim. Serve immediately.