Makes 1 drink
2 parts gin
1 part rhubarb-ginger simple syrup
4-6 ice cubes
For the simple syrup:
3 cups rhubarb, roughly chopped
2 cups water
1 cup sugar
1 ½ inches fresh ginger, roughly chopped
For the syrup:
- In a medium-sized saucepan, add the water, sugar, rhubarb, and ginger. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30-45 minutes. The color should be a deep pink and the liquid should be somewhat reduced and slightly thicker.
- Remove from the heat and pour through a strainer into a measuring cup or other container. It should make about 1 cup of completed syrup.
For the drink:
- In a glass, add the ice cubes and then the gin. Pour in the syrup and top with soda water.
- Give the glass a gentle stir and serve.
We just put in an offer on a house. Having just sold our house in California, we’ve been spoiled by being on the “good” end of a real estate transaction (although I’m not entirely convinced there is such a thing.) We were lucky enough to sell our California house without rushing and in a seller’s market, so, while stressed, we were in an advantageous position. Now, we’ve been shopping for a property in western Massachusetts. We’ve been lucky enough to find several amazing options that we would be happy to offer on, but that doesn’t change the itchy, slightly queasy feeling of waiting to hear back from a seller on your offer. The process of filling out and putting together mortgage documentation doesn’t amplify the joy, either.
The name of the game, then, has been to try and keep busy. An idle mind is the Devil’s playground, and in this case, the Devil apparently really enjoys fantasizing about house plans. Luckily, there’s a fair amount to do, between tasks for our respective jobs, helping out my folks around the house, seeing family, and visiting parts of my hometown that we’ve been too busy to explore in the past. We accompanied my parents to the local farmers’ market the other day and enjoyed moseying through tables full of produce (from Arrowhead Farm in Newburyport MA) and prepared foods, like the delicious and creative sauerkrauts of Pigeon Cove Ferments.
I had my heart set on making a rhubarb dessert for a family get-together that was coming up, so we grabbed a bundle of rhubarb. After butchering a number of rhubarb stalks to get usable ribbons for a rhubarb upside down cake (if you follow us on Instagram, you saw the finished product!), I ended up with about 3 cups of mangled rhubarb shreds and chunks. Never one to waste scraps if I can help it, I thought that a rhubarb-ginger simple syrup sounded like just the thing for a drink recipe. I added the rhubarb scraps, water, sugar, and a couple of hunks of fresh ginger to a saucepan and let it cook down for a while. The result was a slightly thickened, ruby-colored liquid that filled the house with its sweet, summery scents.
The next step was to do some taste-testing to come up with a drink recipe that did justice to this delicious syrup. One night, we tried two different versions, one using white rum and one using gin. Both made for visually stunning drinks, but the gin version really took the cake. The flavor of the gin paired beautifully with the rhubarb and ginger flavors of the syrup, whereas the flavor of rum competed with them. The end product is delicately pink, with the solids in the syrup filtering down to create a deeper pink at the bottom of the glass, and is wonderfully refreshing.
Okay, so that’s all well and good, but we’re gonna have to come up with a lot more recipes in the next few days to keep ourselves effectively distracted…