INGREDIENTS:
For the Cocktail
- 1 ½ oz Kim Crawford Sauvignon Blanc
- ½ oz Lemon Juice
- ½ oz Rhubarb Syrup
- ½ oz Lillet Blanc Aperitif
- Rhubarb Ribbon For Garnish
- ¾ Cup Thinly Chopped Rhubarb
- ½ Cup Sugar
- ½ Cup Water
- ¼ Teaspoon Pinch Of Orange Zest
DIRECTIONS:
For 1 batch (8 servings) rhubarb syrup:
Add the sugar, water, rhubarb and orange zest to a medium saucepan. Cook over medium-low heat, stirring occasionally, until syrup thickens slightly and rhubarb starts to soften and break down (approx.15 minutes).
Strain through a fine mesh strainer. Use the back of a spoon to push on the rhubarb to extract any remaining liquid from the pulp. Let cool and store in the refrigerator until ready to use.
For the cocktail:
Add the lemon juice, rhubarb syrup, Lillet Blanc, and Kim Crawford Sauvignon Blanc to a shaker filled with ice. Shake and strain over new ice into a coupe glass. Garnish with a rhubarb ribbon.
note: a vegetable peeler works well for making nice long rhubarb ribbons.
Add the sugar, water, rhubarb and orange zest to a medium saucepan. Cook over medium-low heat, stirring occasionally, until syrup thickens slightly and rhubarb starts to soften and break down (approx.15 minutes).
Strain through a fine mesh strainer. Use the back of a spoon to push on the rhubarb to extract any remaining liquid from the pulp. Let cool and store in the refrigerator until ready to use.
For the cocktail:
Add the lemon juice, rhubarb syrup, Lillet Blanc, and Kim Crawford Sauvignon Blanc to a shaker filled with ice. Shake and strain over new ice into a coupe glass. Garnish with a rhubarb ribbon.
note: a vegetable peeler works well for making nice long rhubarb ribbons.
