Cocktails with Rhubarb syrup
Rhubarb syrup is a sweetener made by dissolving sugar into rhubarb juice or an infusion of the stalks.
Taste profile
Sharp and tangy up front, with a jammy vegetal sweetness and a clean, slightly astringent finish.
How it's used
Sweetening and adding tart fruit character at once, it is stirred or shaken into the build in small measures, standing in for plain sugar syrup where a sour-fruit edge is wanted.
Substitutes for Rhubarb syrup
Another tart red-fruit syrup, such as a cranberry or sour-cherry syrup, gives a comparable sweet-sour profile.
Description
Rhubarb syrup starts from the tart red-green stalks of the plant, which are juiced or simmered and strained, then combined with sugar in roughly equal weight to hold; the finished syrup runs pink to rose depending on the fruit.
Storage
Refrigerate in a sealed bottle and use within a couple of weeks, as it ferments and loses brightness over time.
