Monday, May 25, 2009

old new york cocktail

1 1/2 oz Genever Gin (Boomsma Jonge)
1 oz Dry Vermouth (Noilly Prat)
1/2 oz Rhubarb Syrup (see recipe below)
1 dash Fee Brothers Peach Bitters

Shake with ice and strain into a cocktail glass. Garnish with a lime twist.

Last night, I wanted to make use of the rhubarb syrup that I had made the day before. One recipe that stood out was posted on the Chanticleer Society forum by Ciaran Wiese of Barrio Food and Drink in Tucson, AZ. The drink, the Old New York Cocktail, appears on their summer menu.

The Old New York Cocktail was a delight to drink on our deck last night. There was a nice scent from the lime oil, and this was followed by the rhubarb and peach flavors which made for a rather good combination. The gin's botanicals were softly evident on the swallow, and the bitter notes of the rhubarb and the dry vermouth complemented each other rather well.

To make the rhubarb syrup, I modified a recipe I found on Chow. Total time to make this recipe is under an hour:
Rhubarb Syrup
• 1 stem Rhubarb
• 1/2 cup Sugar
• 5/8 cup Water
• 1/2 oz 80 Proof Vodka (optional)
Slice the rhubarb into 1/2 (or less) inch thick pieces (should be around 5 oz by weight, a cup by volume). Add to a covered pot along with the water and sugar. Bring up to a boil and then simmer covered for 30 minutes. Stir every 5 or 10 minutes (feel free to mash up with a fork once the pieces begin to soften). After 30 minutes, let cool (still covered). Strain through a fine sieve; use a spoon to mash up pieces and extract the remaining liquid from the pulp. Pour into a sealable bottle. Optional: add 1/2 oz vodka to stabilize the mixture for longer storage (~5% alcohol final). Keep in refrigerator.

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