Strawberry-Rhubarb Gin Sour

 This is adapted slightly from Leite’s Culinaria; I had made a strawberry-infused gin a couple of weeks ago and thought that this could only be a positive change to the recipe. The strawberry gin is gorgeous in a gin and tonic as well; it keeps forever so no need to worry about finishing it quickly (although I don’t think you’ll have it hanging around for too long). I also use less of the rhubarb syrup because I don’t like an overly sweet drink. You can start with less and always add more if you like it sweeter. I made this drink both with strawberry-rhubarb syrup and the rhubarb syrup recipe that follows. Either is delicious. Any unused syrup can be frozen.

Strawberry-infused gin:
1.5 L gin (I actually used the Kirkland gin)
500 grams strawberries, sliced
Combine in a container with a tight fitting lid and let steep for 1 week; strain out the gin.

Rhubarb Syrup:
1 lb rhubarb, sliced
1 cup sugar
2 cups water
Optional flavorings: vanilla bean, citrus zest, cardamom pods, juniper berries (I didn’t use any but will try one or two at some point)

Place all ingredients in a heavy saucepan and bring to a boil; lower the heat so that the mixture continues to boil gently for around 20 minutes. Remove from heat and allow to cool to room temp. Strain and press down on the solids to extract all the syrup.

Cocktail:
3 oz. strawberry gin
2 oz. rhubarb syrup (or Strawberry-rhubarb syrup)
1 1/2 oz. freshly squeezed lemon juice
a dash of rhubarb bitters
rhubarb and lemon for garnish

Combine in a shaker filled with ice and shake for a good 30 seconds; strain into a pretty cocktail glass (chilled in the freezer if you can remember to do this ahead of time- which I never can but wish I did) and give it a couple dashes of rhubarb bitters. Garnish and enjoy. This makes two cocktails.