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Refreshing Gin Cocktail with Rhubarb Cordial

It’s rhubarb season so we will make a rhubarb zero waste cordial (and ice cream, and lemon powder) and a nice, refreshing gin cocktail with all of that. Perfect cocktail for surprising your mom on Mother’s day or anyone really in the upcoming summer days.

Rabarbarosa (Refreshing gin cocktail)

● 50 ml (1,66 oz) Malfy gin Rosa

● 100 ml (3,33 oz) rhubarb soda

● 1 drop of saline solution

Rhubarb cordial

● 80 g Rhubarb stalks

● 150 g water

● pinch of salt

● 1 whole strawberry (mine was 25 g)

● 1,25 g lemon peel

● 80 g sugar

● 0,6 g pectinex

● juice of one lemon (peel it first)

● 3 g citric acid

Cook the rhubarb stalks in water with a pinch of salt for 3 minutes on medium heat. Add all the ingredients to a blender and blend it thoroughly. Leave it to sit for at least an hour then strain it through a really fine strainer. Use the purée to make ice cream.

Rhubarb soda

● 60 g Rhubarb cordial

● 240 g water

Chill both in the fridge and carbonate the mixture with your preferred technique (I used a home carbonator).

Ice cream

Mix all the leftover purée from the cordial with full-fat yogurt (half the weight of the purée). Add gin (go for 10% weight of the mixture) and mix it thoroughly. Freeze it in a freezer.

Lemon powder

Dehydrate the leftover lemon peels in a dehydrator for 3 h at 70°C or 155°F. Grind with a mortar and pestle to get a nice powder. Add to the side of the glass for some extra lemon flavor.

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