Spring Gin Rhubarb

• 2 c. granulated sugar
• 3 stalk rhubarb
• 2 sprig fresh mint
• 2 oz. Bulldog gin
• 2 oz. rhubarb simple syrup
• 1 oz. fresh lime juice
• 1/2 oz. St. Germain elderflower liqueur
• Fee Brothers rhubarb bitters
• finely grated lime zest

1. In a small nonreactive pot, combine the sugar and rhubarb with 4 cups of water and bring it to a boil over high heat.
2. Add the mint sprigs then remove them after 30 seconds.
3. Strain the liquid through a fine-mesh strainer into a bowl and allow it to cool.
4. Discard the solids.
5. Refrigerate the syrup in an airtight container until needed; it will keep for about 1 week.
6. In a cocktail shaker filled with ice, combine the gin, rhubarb simple syrup, lime juice, St. Germain, and bitters.
7. Stir well and strain into a chilled martini glass.
8. Garnish with a pinch of lime zest and serve.Looking for cocktail recipes?
9. Try our top fruity drink recipes, retro cocktails, or punch recipes.

sugar, stalk rhubarb, mint, bulldog gin, rhubarb simple syrup, lime juice, elderflower, brothers rhubarb bitters, lime zest

Taken from www.delish.com/recipefinder/marc-forgione-spring-gin-rhubarb-recipe-del0414 (may not work)