Tright here’s nothing fairly like a gimlet for a pre-dinner snifter – they’re elegant, refined and fairly all on the identical time. You’ll have to make the rhubarb pisco forward of time, in addition to the rhubarb cordial, except you’re utilizing a shop-bought one; each preserve effectively for a few weeks.
Rhubarb sherbet gimlet
Serves 1
For the rhubarb-infused pisco
250ml pisco – we use El Gobernador
100g pink rhubarb, roughly chopped
For the rhubarb cordial (if making your personal)
100ml water
100g sugar
100g rhubarb, chopped
About 3g citric acid
For the drink
50ml strained rhubarb-infused pisco (see above and technique)
30ml rhubarb cordial – do-it-yourself (see above and technique) or shop-bought
10ml dry white vermouth – we use Dolin
5 drops of rose water
1 sprig rosemary, to garnish (non-compulsory)
First, infuse the pisco. Pour the pisco right into a jar or container, add the rhubarb items, shake gently, seal and depart to infuse in a single day, or for as much as 24 hours. Pressure and retailer in a clear jar within the fridge, the place it should preserve for as much as two weeks.
Subsequent, make the cordial, except you’re utilizing a shop-bought one. Put the water, sugar and rhubarb in a pan, carry to a boil, stirring to dissolve the sugar, then flip off the warmth, cowl and depart to infuse in a single day. Filter right into a measuring jug, then stir in 1g citric acid for each 100ml of cordial. Pour right into a clear jar and seal. The cordial, too, will preserve for as much as two weeks.
To make the drink, pour all of the liquids into a calming coupette, stir, garnish (we use a slice of candied rhubarb, slightly than the rosemary) and serve.
