In case you haven’t heard, it’s rhubarb season. The vegetable’s pink stalks are among the many most recognizable harbingers of spring, with its bountiful produce, and a magnet for drink creators in every single place. In case your Instagram feed is something like ours, it’s tough to flee the blush-hued cocktails popping up on seasonal menus the world over.
There’s the force-carbonated rhubarb Margarita from Lab 22 in Cardiff, Wales; the Champagne Rhubarb Gimlet made with fermented rhubarb wine from Little Mercies in London; Sauced, a clarified rhubarb-infused rum cocktail created by Nico de Soto for a pop-up in Toronto; and the Serpenti, from Humain in Athens, Greece, which calls on each a rotovap and a centrifuge within the making of the clarified drink with gin, rhubarb and goat cheese, to call a number of.
However you would possibly’ve additionally come throughout a video from Jeffrey Morgenthaler, by which the Portland, Oregon, bar proprietor, educator and writer presents his personal method for bringing rhubarb’s shiny, tart, subtly vegetal taste to cocktails at dwelling. In its simplicity—no cooking, no high-tech gear, prepared in lower than 5 minutes—the recipe presents an unbeatable method to on-demand rhubarb taste and doubles as an antidote to the dominant pattern of prep-heavy cocktails.
“I used to be impressed to make that video after seeing a lot high-concept stuff on the market from my friends and colleagues,” explains Morgenthaler, whose method to drink-making has all the time favored simplicity, although by no means on the expense of high quality.
Placing his recipe to the take a look at, the Punch workers made a batch of his syrup. True to his declare, it was prepared in lower than 5 minutes with its signature pink hue, which doesn’t fade because it sits within the fridge. We threw it into a Gimlet in lieu of easy, the place it introduced not solely an appetizing pop of colour, but in addition a delicate fruit taste and a lingering, pleasantly bitter end. However its functions are far wider-reaching than simply the gin bitter. As Morgenthaler explains, “The syrup is nice in something that requires a strong glug of easy syrup.” Whereas it may not fare too properly in an Outdated-Common, the place its delicate taste can be overpowered by the spirit-forward construct, many traditional constructions are truthful sport. “A Tom Collins? Whiskey Bitter? French 75?” says Morgenthaler. “Something like that’s tremendous superior with that rhubarb syrup.”