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Raspberry Rhubarb Gimlet (+ a bonus Margarita recipe)

3/4 shot of 2 raspberry rhubarb gimlets

The raspberry rhubarb simple syrup can be halved or doubled, depending on how much you want to have on hand. The syrup will keep in a sealed container in the fridge for several weeks. The resulting compote, however, should be eaten within a week.

Ingredients

For the Raspberry Rhubarb Simple Syrup:

For the Raspberry Rhubarb Gimlet

For the Raspberry Rhubarb Margarita

Instructions

For the Raspberry Rhubarb Simple Syrup

  1. Combine the raspberries, rhubarb, sugar, and water in a heavy-bottomed saucepan and bring to a boil. Reduce the heat to simmering, and cook, stirring occasionally until the sugar the liquid is thicker and the fruit is soft.
  2. Pour the mixture over a fine mesh strainer into a bowl to collect the syrup, pressing on the solids to extract most of the liquid. Set the remaining solids aside to use as a jam/compote and spoon it onto toast, yogurt, hot cereal, ice cream, or anything else that you like.
  3. Pour the the syrup into a clean bottle or jar with a tight-fitting lid. Refrigerate until ready to use.

For the Raspberry Rhubarb Gimlet

  1. Into a shaker jar, pour the gin, lime juice, simple syrup, and ice. Shake vigorously for 30 seconds, then pour into coup glasses and top with sparkling water. Garnish with a few frozen raspberries, if using.

For the Raspberry Rhubarb Margarita

Rim your glass: Run the lime wedge around the outer rim of the glass and dip the rim in salt. Set aside.
Note: You can use any type of glass for this drink, but a lowball glass or smaller martini glass seems to be perfect for the amount of liquid involved.

Into a shaker jar, pour the tequila, cointreau, lime juice, simple syrup, and ice. Shake vigorously for 30 seconds, then strain into a salt-rimmed glass. Alternatively, fill a glass with ice and strain into an ice-filled glass (a lowball glass is a good option for this serving method.)