Want a cocktail that doesn't undo your diet this Summer? Here's a pretty one from our friends at Self.
Pink lemonade. Why does it taste better than regular lemonade? It does, right? That's something to ponder over this adult twist on the summertime classic. Typically pink lemonade's pinkness comes from crushed berries or food coloring, but the folks from Chicago's 2 Sparrows use rhubarb, a surprisingly versatile vegetable. It's a two-step cocktail as you make a rhubarb puree and then construct the drink. Behold.
For the rhubarb puree: in a small saucepan over low heat, cook 1 cup roughly chopped rhubarb with 1 tablespoon sugar, adding more to taste, until rhubarb has released its juices and is soft. Cool slightly, then transfer to a blender, and puree. Refrigerate in an airtight glass container.
- 1 1/2 ounces gin
- 1 ounce simple syrup
- 3/4 ounce freshly squeezed lemon juice, plus a lemon wedge (for garnish)
- 1/2 ounce rhubarb puree
- In a shaker filled with ice, shake together gin, simple syrup, juice, and puree.
- Strain into an old-fashioned glass filled with ice, top with bitters, and garnish with lemon wedge.
More from Self.com:
- A Low-Sugar Lemonade Recipe For Summer
- Try This Rhubarb Berry Crisp
- Low-Calorie Cocktails For Your Next Shindig
Source: 2 Sparrows
- Drinks, Cocktails
- 1 drink
- Cook Time
- 20 minutes
- Calories per serving