Mix up your cocktail menu with the tart taste of rhubarb softened with a rich and delicious molasses, guaranteed to have guests coming back for more.
- 2 bunches rhubarb, thinly sliced
- 2 tsp vanilla bean paste
- 175g caster sugar
- 1 cup water
- 250ml pomegranate molasses
- Crushed ice
- 375ml (192852) Settlers Oak Aged Gin
- 1L kombucha (original flavour)
1. Dehydrate the rhubarb
Preheat oven to 120°C. Line a baking tray with baking paper. Arrange 1 ½ bunch of the rhubarb in a single layer on prepared tray and roast for 1 hour 30 minutes or until dehydrated but not browned. Remove from oven to cool, then finely chop.
2. Make the rhubarb syrup
Roughly chop remaining rhubarb and place in a saucepan with vanilla, sugar and water over medium heat, stirring until sugar dissolves. Bring to a simmer and cook for 10 minutes or until thick and syrupy. Strain through a fine sieve into a bowl, reserving purée from sieve and strained rhubarb syrup.
3. Make the cocktail
Divide molasses among glasses and add a dollop of reserved puree. Top with ice. Combine gin, kombucha and reserved rhubarb syrup in a jug and pour into glasses. Sprinkle over finely chopped dried rhubarb to serve.
As seen in