Cocktails with Rhubarb syrup
Rhubarb syrup is a sweetener of rhubarb juice or a stalk infusion with sugar.
How it's used
Beyond sugar, it brings rhubarb's tart, faintly vegetal edge. It suits sours, spritzes and lemonades with gin or vodka.
Substitutes for Rhubarb syrup
Bottled rhubarb syrup
Monin or Giffard swaps in at the same measure.
Homemade rhubarb syrup
Simmer 450 g of chopped rhubarb with 300 g of sugar in 300 ml of water, then strain. Taste and add a little sugar syrup if needed.
Plain syrup and rhubarb bitters
Use plain sugar syrup with two dashes of rhubarb bitters. The sweetness stays, but the rhubarb is only a hint.
Rhubarb leaves
Will not work. The leaves are poisonous, so never cook them into a syrup.
Storage
A sealed bottle lasts months. Homemade keeps two weeks in the fridge; it clouds and loses its pink as it ages.
