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Friday, June 22, 2012



Emperor’s Garden

TOTAL TIME
20 minutes, plus 1 hour infusing

INGREDIENTS

  • 1 cup thinly sliced rhubarb
  • 1 cup sugar
  • 5 Thai basil leaves; more for garnish
  • 1 teaspoon seasoned rice wine vinegar
  • 1 1/2 ounces gin
  • 3/4 ounce lemon juice.

PREPARATION

1.
Make rhubarb simple syrup: Bring 1 cup water to a boil in a medium saucepan. Add rhubarb and sugar, and stir until sugar is dissolved. Remove from heat, cover and let stand for 1 hour. Reserve a selection of rhubarb slices as cocktail garnishes, then strain syrup and store chilled for up to 7 days.
2.
In a mixing glass, muddle the Thai basil leaves with the seasoned rice wine vinegar. Add gin, 1 ounce rhubarb simple syrup and lemon juice. Fill mixing glass 2/3 full of ice and shake vigorously. Using a fine mesh strainer, pour into a chilled cocktail glass. Garnish with a Thai basil leaf and a slice of reserved rhubarb.
YIELD
1 serving

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