Happy Hour: Rhubarb Collins!

Just in time for the weekend, and as promised—my improved Rhubarb Collins!!

As I mentioned in my last post for Rhubarb Lemonade (which you can probably add vodka to for a nice cocktail), my attempt at the Epicurious Rhubarb Collins recipe was a disaster. All I could taste was gin, so if that’s the case, why not just drink the gin straight up instead of bothering to make a cocktail?

So, I reduced the gin and now I have a Rhubarb Collins that I like just as much as my Tom Collins.  I’m also not a big fan of carbonated waters, so I’m weird and use regular filtered water and it tasted just fine in my altered version.  I used regular water each time I’ve made the Rhubarb Collins, so I doubt that was the issue with gin overpowering the taste originally.

I also like to use the BIG side (i.e. 1 1/2 oz) of my jigger, so if you prefer to use 1 oz instead, then the ratio is 2:1:2 (2 parts syrup, 1 part gin, 2 parts water).  It won’t hurt to add an extra splash or two of gin in this recipe, either.  I’m sure I’ll be doing that on occassion.

The Existential Farm Grrl’s Rhubarb Collins

3 oz Rhubarb Syrup (recipe is here at the bottom of the page)

1 1/2 oz Gin (feel free to add an extra splash or two)**

2 to 4 oz of water or club soda (club soda is traditional)

1.  Put everything in a cocktail shaker (or mason jar in a lid), shake well.  Pour into a glass with ice (optional if you’re weird like me), and Enjoy!

Alternate mixing method for those without a cocktail shaker or jars with lids:  put everything in your empty glass, stir well, then add ice if so desired.


**I use London Dry Gin since you can get fairly inexpensive versions of it.  If you have a Costco membership and don’t want to pay high end prices, the Kirkland gin is recommended and it really is better than the cheapest stuff you find at the grocer or liquor stores and it’s reasonably priced.


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