Rhubarb Negroni Recipe
Make Rhubarb Negroni Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rhubarb Syrup
Cocktail
Method
Rhubarb Syrup
- 1
Make the syrup
Combine chopped rhubarb, sugar, water, and orange zest (if using) in a small saucepan over medium heat.
- 2
Bring to a gentle simmer, stirring occasionally to dissolve the sugar. Simmer for 8–10 minutes, until the rhubarb is soft and the liquid is pink and flavored.
- 3
Remove from heat and let cool slightly. Strain the mixture through a fine-mesh sieve into a jar or bowl, pressing on solids to extract syrup. Discard solids or reserve for another use.
- 4
Refrigerate the syrup until fully chilled. Syrup will keep in the fridge for up to 1 week.
Cocktail
- 5
Chill an Old Fashioned glass or rocks glass by filling it with ice and setting it aside.
- 6
In a mixing glass or shaker filled with ice, combine gin, Campari, sweet vermouth, and rhubarb syrup.
- 7
Stir the mixture well for 20–30 seconds (or shake lightly if you prefer a slightly more diluted, frothy drink) until well chilled and slightly diluted.
- 8
Discard the ice from the chilled serving glass and add fresh ice (one large cube or several smaller cubes). Strain the cocktail into the glass over the fresh ice.
- 9
Express the oils of an orange peel over the drink by holding the peel skin-side down and giving it a firm twist, then rub the peel around the rim and drop it in as garnish, or garnish with a small rhubarb stalk.
- 10
Serve immediately.