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Recipe recommendation redux--The Barb Collins
Dated: April 30 2021
Views: 377
I try not to recycle too much on this blog, as that just seems a little lazy. But for this week's recipe recommendation, I'm going to revisit one of our favorite patio drinks, The Barb Collins. Why? Because the weather is supposed to be patio friendly this weekend, and our neighbor's rhubarb patch has sprung to amazing life. Which added up to me thinking "it's Barb Collins time!" For those who don't know, the Barb Collins is a derivative of the classic Tom Collins, substituting rhubarb infused simply syrup for sugar. And it's fabo! I highly recommend finding yourself some rhubarb this weekend, making some syrup (and maybe a crisp too...) and hitting the deck/patio/yard. You won't regret it!
The Barb Collins
2 ounces gin
1/2 ounce rhubarb simple syrup
1/2 ounce lemon juice
Club soda or seltzer
Crushed ice
To make the simple syrup, combine equal parts sugar and water (I usually do a cup of each) in a sauce pan and bring to a boil. Add a cup of chopped rhubarb, reduce heat to low, and simmer for up to 20 minutes. The longer you simmer, the more intense the flavor (and color) of the syrup will be. Let mixture cool a bit, then strain out the rhubarb (making sure to press the rhubarb with a rubber spatula to really get all the flavor into the syrup). Store in a jar in the refrigerator.
When ready to mix the drink, combine the first three ingredients in a shaker and stir. Fill a tall glass or large tumbler with crushed ice. Pour the mixture over the ice and top with club soda or seltzer. Garnish with a lemon slice...or a rhubarb stalk!
Enjoy!
David Pausch
In November of 2000, I closed on my first house, a rough-around-the-edges 1922 colonial with lots of sun, not a lot of storage, and an enormous oak tree in its postage stamp-sized back yard. From the ....
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