Rhubarb Gimlet
A sour and herbal gin cocktail ∙ Shake ∙ 3 min ∙ 13.5% ABV ∙
The Rhubarb Gimlet is a foamy gin sour shaken with fresh lime juice, rhubarb syrup and egg white, served up in a coupe.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: London dry gin 50 mlLime juice 30 mlRhubarb syrup 20 mlEgg white 15 mlCreole-style bitters 1 dash (opt.)Saline solution 1 dash (opt.)
- Fine strain into the chilled glass
- Garnish with a few more drops of Creole-style bitters dashed across the foamy head
Tips
- No dry shake needed here. Shake everything with ice in one go, and shake hard so the egg white still whips into a foam.
History
The Rhubarb Gimlet is a modern seasonal riff on the Gimlet: a syrup or cordial made by steeping or simmering rhubarb replaces the sweetened lime cordial of the classic. It appears widely on contemporary bar menus and in drinks writing as a spring variation, trading lime cordial's sweetness for rhubarb's tart, faintly bitter fruit flavor.
The Gimlet itself pairs gin with lime cordial, and its name was first recorded in 1928.
FAQ
How do you make a Rhubarb Gimlet?
Shake the gin, fresh lime juice, rhubarb syrup and pasteurized egg white hard with ice, adding the bitters and saline if you use them. No dry shake is needed; a hard shake whips the egg white into foam. Fine-strain into a chilled coupe and dash Creole-style bitters across the foam.
What is in a Rhubarb Gimlet?
50 ml London dry gin, 30 ml fresh lime juice, 20 ml rhubarb syrup and 15 ml pasteurized egg white. A dash each of Creole-style bitters and saline solution is optional, and more Creole-style bitters go on the foam as the garnish.
