Spring
Rhubarb and Rose Ramos Gin Fizz
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21 Reviews
Nicole S.
May 23, 2020
Underwhelming. Even the rhubarb syrup is just meh. Was super disappointed with this cocktail! Ingredients measured and recipe followed exactly.
Nicole S.
May 23, 2020
Underwhelming. Even the rhubarb syrup is just meh. Was super disappointed with this cocktail! Ingredients measured and recipe followed exactly.
Nicole S.
May 23, 2020
Underwhelming. Even the rhubarb syrup is just meh. Was super disappointed with this cocktail! Ingredients measured and recipe followed exactly.
Nicole S.
May 23, 2020
Underwhelming. Even the rhubarb syrup is just meh. Was super disappointed with this cocktail! Ingredients measured and recipe followed exactly.
Nomnomnom
May 11, 2016
This drink is fantastic. I now wait for rhubarb to appear in the spring just so I can make this cocktail!
Jenny A.
April 27, 2015
Excellent recipe! Thank you so much for your detailed response. I'm looking forward to making these for my Mom for Mother's Day...
Jenny A.
April 27, 2015
Can someone tell me how rhubarb syrup is made?
dickensthedog
April 27, 2015
Here is what I do (from Kate Zuckerman's book, The Sweet Life.
Wash and dry about 2lb. rhubarb. Trim off the ends of each stalk and chop the stalks into ½-inch pieces. In a medium saucepan, combine the rhubarb, 1½ cups water, and 1 cup sugar. Bring to a boil and simmer the rhubarb for 3 minutes. Do not stir the rhubarb. Remove from the heat and let it sit for 10 minutes.
Strain and chill the rhubarb: Drape a piece of cheesecloth over a strainer and suspend the strainer over a stainless-steel bowl. Pour the rhubarb into the strainer and allow the liquid to drain for 15 minutes. Remove the strainer and place the bowl in an ice bath to chill. You will have a little more than 1 cup of rhubarb pulp remaining in the cheesecloth. You can freeze the rhubarb and save it for Kate's Strawberry-Rhubarb Crisp recipe (in the same book)
Wash and dry about 2lb. rhubarb. Trim off the ends of each stalk and chop the stalks into ½-inch pieces. In a medium saucepan, combine the rhubarb, 1½ cups water, and 1 cup sugar. Bring to a boil and simmer the rhubarb for 3 minutes. Do not stir the rhubarb. Remove from the heat and let it sit for 10 minutes.
Strain and chill the rhubarb: Drape a piece of cheesecloth over a strainer and suspend the strainer over a stainless-steel bowl. Pour the rhubarb into the strainer and allow the liquid to drain for 15 minutes. Remove the strainer and place the bowl in an ice bath to chill. You will have a little more than 1 cup of rhubarb pulp remaining in the cheesecloth. You can freeze the rhubarb and save it for Kate's Strawberry-Rhubarb Crisp recipe (in the same book)
A.g. H.
December 15, 2014
If I absolutely can't find rhubarb, is the next best option gonna be strawberries?
Gaia G.
May 13, 2014
Mmmm, yes please! This sounds yummy. I'm a sucker for any drink with egg whites. Very creative. Thanks for sharing!
H
May 12, 2014
Don't discard the rhubarb after making simple syrup. Mix it with plain or vanilla yogurt and it's delicious. You can add a sprinkle of cinnamon, if you like. I didn't have cheesecloth in the house, so just simmered in a pan and then strained through a yogurt strainer (the same one that I use for liqueurs). The syrup is very clear and I have this nice, cooked fruit that's already sweetened. Would also be nice on ice cream or mixed with muesli.
Better T.
June 30, 2013
It's actually "Douglas Bauer". And you can read his short eposé on MFK Fisher at
Tinhouse.com
Tinhouse.com
The D.
May 19, 2014
Thanks for pointing out this error, I've finally corrected it. It's terrible when authors are not properly credited for their work, especially when it's such great writing.
dickensthedog
May 9, 2013
I fell in love last year with the Ramos Gin Fizz at the Roosevelt Hotel in New Orleans. We have been experimenting at home ever since, and this version is our favorite so far. We just love it!! Thanks so much.
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