Tag Archives: spring cocktails

Rhubarb Lemonade Gin Fizz

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Rhubarb isn’t just for pies and crisps. It makes a delightful addition to cocktails. If you’re not a rhubarb lover, it’s likely a textural issue. In this recipe, you make a simple syrup with the rhubarb. As the name implies, it’s really easy! Chopped rhubarb, water, sugar and lemon zest are simmered in a pot for about 10 minutes. Once the rhubarb has finished infusing, strain out the solids and keep the gorgeous pink syrup in a jar in the fridge for at least a month.

In addition to cocktails, the syrup would be delicious brushed onto cake layers for a strawberry cake, drizzled onto ice cream for a sundae or even just mixed into soda water for a refreshing drink.

While I don’t enjoy drinking cocktails, I adore styling and shooting them. This one was inspired by a recipe I found online for Fizzy Pink Rhubarb Lemonade. Thanks to Redpath Sugar for the spark.

When I was envisioning this shoot, I pictured two cocktails in the foreground with a gin bottle, out of focus in the background. The only gin we had in the house was in a black opaque bottle. That was not in keeping with the light and airy spring vibe I was trying to create. I found this gorgeous bottle at the LCBO.

My husband inquired as to why I bought more gin, when we already had a full bottle. He just smiled and nodded at my aesthetic explanation. Smiling and nodding is the secret to our 36 year marriage. Plus, he gets to drink the cocktail at the end of the shoot, so no complaints from him.

I used a vegetable peeler to make ribbons of rhubarb as a garnish. If you put them in a container of cold water overnight, they curl up into a pretty garnish. Or, you could just decorate the glass with a slice or wedge of lemon.

Click here to print recipe for Rhubarb-Lemonade-Gin-FizzDownload

saltandserenity

May 4, 2018

I just got back from a long weekend trip to London, with my husband, and I am filled with so much inspiration. My god-daughter, who lived in London for a few years, sent me a list of some of her favourite restaurants. Our agenda included as many meals as we could fit in, as well as lots of walking to burn off all those calories. We ate at The Palomar, Yotam Ottolenghi’s Nopi, Dishoom, Bocca di Lupo, and Opso.

On Sunday, my husband went to a soccer match and I attended a workshop titled, “The Art of Food Stories”, put on by two of my favourite food photographers, Rachel Korinek and Bea Lubas. I will write another post about that experience next week, so stay tuned. 

One of the most unique and delicious things I tasted was Sumac-Ade at The Palomar. Serving the food of modern day Jerusalem, the menu is strongly influenced by  Southern Spain, North Africa and the Levant. (new term for me!!)

Sumac is a spice typically used in Middle East cooking. If you’ve ever had za’atar, then you know sumac. Mixing it into a cocktail is not a very common use of this spice but when you consider the flavour profile of this spice, it makes sense. It has a bright citrus flavour, and is used wherever you want a hit of fresh acidity.

The waiter described it as sparkling lemonade flavoured with sumac. I had to try it. One sip and I was hooked. The tart acidity of the sumac really enhanced the lemonade. I sent the waiter off on a reconnaissance mission to find out how it was made. He came back after consulting with the resident mixologist and explained that she infuses sumac in vodka for 3 days. Then she strains it and adds a small spoonful of it to a large glass filled with ice and fresh lemonade. The drink gets topped off with a big splash of soda water.
Although their version was essentially non-alcoholic (just a spoonful of sumac vodka), I decided to create an alcoholic version. While you could use store bought lemonade, it really is better with fresh. You’ll need lots of lemons!It takes a bit of advance planning, but once you make the sumac infusion and lemonade, it’s quick to put together.
Fill a large glass with ice. Add lemonade, plain vodka, and a spoonful of the sumac infused vodka. Top with soda water, stir and watch that gorgeous pink colour appear.

Click here to print recipe for Sumac-Ade Cocktail.

Black and Tonic

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On Sunday, in Ottawa, we are expecting 10 centimetres of snow. I figured it was a perfect time to post a lovely spring cocktail.

The black in the title of this drink refers to Ribena, a blackcurrant concentrate. Ribena was developed in the UK in 1938. It was originally marketed as a healthy drink for kids, owing to its distribution to children as a vitamin C supplement during World War II by the British government. I think it was served to us at snack-time when I was in kindergarten.This is a totally adult version, with gin, lime juice, tonic and lots of ice. I discovered this recipe in the Spring 2013 issue of Food&Drink magazine. Don’t forget to garnish with a few blackberries. We’re going to be fancy! If you want to go the mocktail route, a splash of Ribena is delicious with San Pellegrino and a lime wedge.

Click here to print recipe for Black and Tonic.