Rhuby Rad Cocktail
It’s hard to go wrong with Kim Crawford sauvignon blanc, a flavourful blend from New Zealand’s wine country—and the Rhuby Rad cocktail is no exception. It has everything you need for an afternoon on the patio.
1½ oz Kim Crawford Sauvignon Blanc
½ oz lemon juice
½ oz rhubarb syrup*
½ oz Lillet Blanc Aperitif
Rhubarb Ribbon for Garnish
¾ cup thinly chopped rhubarb
½ cup sugar
½ cup water
Pinch of orange zest
For one batch (8 servings) rhubarb syrup:
1. Add the sugar, water, rhubarb and orange zest to a medium saucepan. Cook over medium-low heat, stirring occasionally, until syrup thickens slightly and rhubarb starts to soften and break down (approx. 15 minutes).
2. Strain through a fine mesh strainer. Use the back of a spoon to push on the rhubarb to extract any remaining liquid from the pulp. Let cool and store in the refrigerator until ready to use.
For the cocktail:
1. Add lemon juice, rhubarb syrup, Lillet Blanc and Kim Crawford Sauvignon Blanc to a shaker filled with ice. Shake and strain over new ice into a coupe glass. Garnish with a rhubarb ribbon. (Note: a vegetable peeler works well for making long rhubarb ribbons.)