Bloom & Bramble

May 21

a rhubarb & rose cocktail recipe from Honeywood’s Bar Manager Extraordinaire, Leah Craig

the cocktail

1 ½ oz gin of your choice
½ oz italicus bergamot liqueur
1 oz rhubarb & rose syrup
½ oz fresh lemon juice
½ oz fresh lime juice

shake, strain into tall collins and top with sparkling water of your choice and add ice

sprinkle some of the rose petals on top for a cutie garnish or get some mint from your garden and stick it in there for some aromatic while your drinking

the rhubarb rose syrup

about 4 cups cut up rhubarb stems
½ cup of dried rose petal
4 cups sugar

put in saucepan/mix up, add four cups of water

put on stovetop over high heat and stir until sugar dissolves, cover pot and reduce to medium heat and cook for 15 minutes, checking regularly to make sure it doesn't boil over (reduce heat as necessary). Bring off of heat, and let the syrup cool completely before straining through a fine mesh strainer.