This recipe defines spring; it has crisp, clean, and smooth flavors. The rhubarb syrup and cider really kick the ordinary gin and tonic up a notch. I used the Gin Botanical Cider from the Seattle Cider Company which was the perfect component and base for this drink!
This is a seasonal cider that is fermented with spent gin botanicals from Batch 206 Distillery. This cider was perfect for this drink because it is a semi-dry cider with flavors of lemon, cucumber, orange rind, juniper, and verbena. Talk about spring in your mouth! If you do not live in Seattle you could use any cider that is available. I would try to stick to something that is slightly dry so the sweetness of the cider does not overpower the rhubarb syrup. I made this drink for a dinner party and it was super simple to execute. It was the perfect pre-dinner cocktail to set the mood and charm the guests! I mixed the gin, lime, and rhubarb syrup before the party.
Then when guests started arriving I added tonic and the cider to each glass. To make it a real party I added a paper umbrella to each drink. Who says that only tropical drinks deserve an umbrella? This particular drink scored high with the regular gin and tonic drinkers and even more with the guests that insisted that they did not like gin. This drink will convert the vodka cocktail drinkers to gin I guarantee Make this drink and transform your ordinary gin and tonic to something amazing!
- 2-3 ounces of Seattle Cider Company Gin Botanical Cider
- 1.5 ounces of gin
- 1.5 ounces of tonic
- 1 lime, juiced
- 1 cup of ice
- 2 tablespoons of rhubarb syrup (see recipe below)*
Garnish: paper umbrella
- In a large glass combine gin, rhubarb syrup, and lime juice.
- Stir this mixture until all ingredients are married together.
- Fill serving glass with ice.
- Pour gin mixture into glass.
- Top off serving glass with tonic and cider.
- Stir and garnish
*Recipe: Rhubarb Syrup
- 1 cup of water
- 1 cup of sugar
- 2 stalks of rhubarb, sliced
- In a sauce pan combine sugar, water, and rhubarb. Let it boil for until sugar dissolves
- Strain mixture and let it cool
- Extra syrup may be stored in a glass container for up to a week