Cocktail: Rhubarb Collins

We'll have a classic Tom Collins any day of the week, but with the addition of some delicious rhubarb syrup this take on the original is truly the perfect cocktail!

Rhubarb Collins

Recipe adapted from Modern Wifestyle

40ml gin
40ml rhubarb syrup*
20ml lemon juice, freshly squeezed
sparkling wine, chilled
mint leaves

*For the rhubarb syrup:
500g rhubarb
6Tbsp caster sugar (convert)
240ml water
mint leaves
2 lemon zest strips


For the rhubarb syrup:
Chop the rhubarb into small pieces. In a large saucepan over medium head, combine rhubarb, sugar and water and simmer until sugar dissolves and rhubarb softens. Double-strain the syrup (to remove all pieces of rhubarb left behind) into another saucepan. Chop mint and add to pan, along with lemon. Bring mixture to a boil and allow to simmer until mixture begins to thicken. Remove from heat and allow to completely cool. Strain into airtight container.

For the cocktail:
In a cocktail shaker, combine rhubarb syrup and mint leaves. Muddle together. Add gin, lemon juice, and top with ice. Shake vigorously until shaker is chilled. Strain into a glass, top with sparkling wine and garnish with rhubarb, mint and a twist of lemon.