Rhubarb Ramos Gin Fizz

Servings

First, let’s make the rhubarb syrup. Add one cup of water and one cup of sugar to a pot and stir on low heat until all sugar has dissolved.
Add 4 cups of freshly chopped rhubarb and let simmer for 20 minutes.
Let cool and strain into a bowl using a fine mesh strainer. You can bottle this syrup and keep it refrigerated for up to 2 weeks.
You will need a shaker with two sides to build this cocktail. In the larger side, separate your egg white and then add your heavy cream.
If you’re building a cocktail that has dairy or egg in it, you want to keep that separate from your citrus to prevent curdling.
In the smaller side of your tin, add your gin, citrus, rhubarb syrup and orange blossom water.
Add your small tin to the larger side of your tin and dry shake (meaning no ice). The idea here is to shake it and get as much air in it as possible. After this, add your ice.
You don’t have to add a lot, a few cubes will work, just enough to make this cold. Here is where you are going to shake, shake, shake!
The key here is to shake until there’s no more ice left or until your biceps can’t stand it anymore. Gently pour your cocktail into a highball glass and top with soda.
Sip and enjoy!