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Rhubarb Gimlet

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A tart, clean gimlet softened by rhubarb syrup and a little egg white, which gives it a silky body and a pale pink tone. The lime keeps it sharp while the Peychaud's adds a faint anise and cherry note on top.

Method
Shaken
Glass
coupe
Difficulty
Hard

Ingredients

Servings:
1
Your bar: 0/6
Egg White
7.5 ml
Peychaud's Bitters
1 dash
Rhubarb Syrup
20 ml
Saline Solution 4:1
3 drops
Gin
50 ml
Lime Juice
22.5 ml
🌾 Gluten-free🥚 Contains egg

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Instructions

  1. Chill a coupe glass.
  2. Add gin, lime juice, rhubarb syrup, egg white and saline solution to a shaker.
  3. Dry shake without ice to build up the foam.
  4. Add ice and shake hard until well chilled.
  5. Double strain into the chilled coupe.
  6. Garnish with a dash of Peychaud's bitters.

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