It’s Saturday and I fancy a cocktail. Goodness knows we need one just now. This Rhubarb Ginger and Raspberry Gin Spritz has the true taste of spring time and is perfect for this lovely weather we are having just now.
Rhubarb Ginger and Raspberry Gin Spritz
Oh I do love a cocktail and I thought it was high time I put another one on the blog. Maybe I should do one a month, that might be an idea. I always feel that a nice cocktail cheers things up a bit. While I do love a good old G& T or a glass of wine, a cocktail always feels a bit special.
This rhubarb ginger and raspberry gin spritz couldn’t be more timely just now. Bearing in mind the amount of rhubarb I seem to be amassing. So far this week I’ve made a Rhubarb and Ginger Cake and there is also Rhubarb and Ginger Ice Cream ready to go.And I still have some left in the fridge…..
This cocktail couldn’t be easier to make. I started off by making a simple syrup with the rhubarb and ginger to give things a really good flavour. Then it was just a case of muddling those luscious raspberries, adding a good measure of gin (you could of course use your Rhubarb and Ginger Gin if you made some from my recipe last month), a dash of dry vermouth and a good topping of fizzy water.
Rhubarb Ginger and Raspberry Gin Spritz
The perfect spring cocktail to sip in the sunshine. While we may well still be in lock down, we can sip cocktails, treat ourselves well and imagine being with friends and family again. Make this fun and tasty cocktail, raise a glass to those you are missing just now and have a lovely weekend wherever you are.
Karon x
Rhubarb Ginger and Raspberry Gin Spritz
Ingredients
- 50 ml gin
- 25 ml dry vermouth
- 10 fresh raspberries
- soda water
- Ice cubes
For the Sugar Syrup
- 50 g fresh rhubarb chopped
- 1/2 tsp grated fresh ginger
- 1 tbsp sugar
- 2 tbsp water
Instructions
The sugar syrup
- Place the rhubarb and grated fresh ginger along with sugar and water in a small pot
- Bring to the boil then simmer for 10 minutes till the rhubarb is mushy and syrup thickened
- Strain through small sieve and press to get all the syrup, allow to cool completely
Assembling the cocktail
- Muddle the raspberries in the bottom of your glass reserving one for decorating
- Add the gin and vermouth along with the ice to a cocktail shaker and the cooled sugar syrup and shake well
- Pour over the muddled raspberries adding the ice as well and top up with soda water
This syrup will be enough for 2 cocktails
PIN ME FOR LATER
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