Rhubarb Rose Lemon Fizz
Servings: 1
INGREDIENTS
For the Rhubarb Rose Lemon Fizz:
- .75 oz fresh squeezed, strained lemon juice
- .75 oz rhubarb syrup (recipe below)
- 3 drops rose water (usually in the international aisle)
- Tonic water, to top
- Optional: egg white
- ¾ lb chopped rhubarb
- 1 cup water
- 1 cup cane sugar
- 1 vanilla bean, split lengthwise (or 1 tsp good vanilla extract)
- ½ tsp orange blossom water
INSTRUCTIONS
For the Rhubarb Rose Lemon Fizz:
(1) Shake the lemon juice, rhubarb syrup, rose water and egg white in a cocktail shaker filled with ice. Strain into a small, chilled glass (a coupe or a bistro glass works well) and top with tonic water (about 2 ounces).
For the Rhubarb Syrup: (1) Combine the chopped rhubarb in a saucepan with water, sugar, and split vanilla bean. Bring to a boil over medium-high heat, stirring occasionally, then lower heat and cover. Let simmer gently for 5 minutes, then remove from heat. (2) Stir in the orange blossom water, replace lid, and let cool to room temp. Refrigerate overnight, then strain with a nut milk bag or a cheesecloth-covered sieve. Reserve the strained, broken down rhubarb for use as a compote, and store both syrup and compote in the fridge. [TIP: you can make the syrup without the orange blossom water -- it will still be awesome.]
For the Rhubarb Syrup: (1) Combine the chopped rhubarb in a saucepan with water, sugar, and split vanilla bean. Bring to a boil over medium-high heat, stirring occasionally, then lower heat and cover. Let simmer gently for 5 minutes, then remove from heat. (2) Stir in the orange blossom water, replace lid, and let cool to room temp. Refrigerate overnight, then strain with a nut milk bag or a cheesecloth-covered sieve. Reserve the strained, broken down rhubarb for use as a compote, and store both syrup and compote in the fridge. [TIP: you can make the syrup without the orange blossom water -- it will still be awesome.]