Rhubarb Tom Collins
An all-American cocktail, the Tom Collins is said to have been created on the East Coast in the late nineteenth century. The original was an easygoing libation of simple syrup, carbonated water, lemon juice, and a douse of gin. Since then, all kinds of variations have popped up, substituting rum or whiskey for the gin, and limes for the lemons. Here’s an orchard-inspired version to add to the mix—rhubarb’s light herbaceous notes work beautifully with the gin.
- 1 1/2 cups granulated sugar
- 1 1/2 cups rhubarb thinly sliced
- 1 1/2 ounces gin Finger Lakes Distilling offers two different and distinct gins
- 1 ounce lemon juice
- seltzer as needed
- In a small pot, bring 1 cup of water to a boil, add the sugar, and cook until the sugar is completely dissolved. Stir in the rhubarb. Remove the pot from the heat and set it aside to cool completely. Store the rhubarb in its syrup in an airtight container in the refrigerator.
- Fill a Collins glass with ice cubes. Stir in the gin and the lemon juice. Top with seltzer, and drizzle in rhubarb syrup to taste. Garnish with some rhubarb slices from the syrup.
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