Rhubarb Collins
Do you want to refresh your taste buds with a delicious cocktail? Then Rhubarb Collins is the perfect choice! This refreshing drink is a tasty twist on the classic Tom Collins and is sure to impress your guests.
With its light and tart taste of rhubarb, Rhubarb Collins is a perfect balance between sweet and sour. It is easy to make and requires only a few ingredients.
Rhubarb Collins recipe
Start by mixing rhubarb syrup and freshly squeezed lime juice with gin and a bit of sugar syrup. Shake it well with ice and pour it into a glass filled with ice cubes. Top it all off with sparkling water to give it a sparkling finish.
This cocktail is not only visually appealing, but it is also a delight for the taste buds. The sour rhubarb combined with the sour lemon and the slightly bitter gin create a harmonious taste experience
Ingredients
- 5cl gin
- 3cl rhubarbsyrup
- 3cl freshly pressed limejuice
- 6cl sparkling water
Rhubarb Collins step by step
- 1. Start by pouring gin, freshly squeezed lime juice and rhubarb syrup into a highball glass
- 2. Then stir the ingredients together and fill the glass with ice
- 3. Finally, top off with sparkling water
- 4. Garnish with a lemon slice
Recommended garnishes and presentation tips
To complete your Rhubarb Collins and make it extra inviting, add some recommended garnishes and follow these presentation tips:
Rhubarb strip
Cut a thin strip of fresh rhubarb and roll it gently to create a spiral shape. Place the rhubarb strip on top of your cocktail as an elegant garnish. It will add visual appeal and show that there is real rhubarb in the drink.
Lemon zest
Use a zester or small grater to remove a thin piece of peel from a lemon. Carefully fold the lemon peel into an arch shape and place it on the rim of your glass. This will add a citrus scent and a nice touch to your Rhubarb Collins.
Ice cream balls
To make your Rhubarb Collins even more refreshing, you can use ice cubes instead of regular ice cubes. Ice balls are not only beautiful to look at, but they also melt more slowly and keep your cocktail colder for longer.
- 167 calories
- 1 drink
- 5 votes
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The Story of Rhubarb Collins
The history of the Rhubarb Collins dates back to the mid-19th century, when the classic Tom Collins cocktail was very popular. The Tom Collins was a simple mixture of gin, lime juice, rhubarb syrup and sparkling water.
Over the years, bartenders began experimenting with different flavors and ingredients to create variations on the classic Tom Collins. One of these variations was the Rhubarb Collins, adding rhubarb juice to the drink to give it a fresh and tart twist.
Rhubarb is a plant originally from Asia, and its stems have a characteristic sour taste. Adding rhubarb juice to the Collins cocktail gave it a new dimension that was both refreshing and unique.
Rhubarb Collins has since gained popularity and has become a favorite among cocktail enthusiasts worldwide. Now let's dive into what ingredients you need to make the perfect Rhubarb Collins.
Variations and twist on the classic Rhubarb Collins recipe
Although the classic Rhubarb Collins recipe is delicious in itself, there is also the opportunity to experiment and add some exciting twists. Here are some variations you can try:
Strawberry Rhubarb Collins
Add a sweet and fresh flavor to your Rhubarb Collins by adding strawberries. Blend fresh strawberries with the rhubarb to create an even more fruity and summery taste. Use the same procedure as the classic recipe, but also add strawberries to your shaker.
Ginger Rhubarb Collins
If you like a spicier taste, you can add ginger to your Rhubarb Collins. Cut fresh ginger into thin slices and add them to the shaker with the other ingredients. This variation adds a warm and exotic flavor that goes perfectly with the tart rhubarb.
Basil Rhubarb Collins
For a more herbaceous and aromatic taste, you can add fresh basil leaves to your Rhubarb Collins. Muddle some basil leaves in the bottom of your glass before pouring the mixture from the shaker in. This will give the cocktail a nice scent and a subtle taste of basil.
