Rhubarb Gimlet
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Rhubarb Gimlet
Serve in a Coupe glass
| 1 2⁄3 oz | Hayman's London Dry Gin |
| 3⁄4 oz | Lime juice (freshly squeezed) |
| 2⁄3 oz | Rhubarb syrup |
| 1⁄4 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
| 1 dash | Peychaud's or other Creole-style bitters |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) optional |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of Creole-style bitters.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with Creole-style bitters dashed across foamy head.
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
As the name suggests/promises, rhubarb-flavoured with the requisite gin and lime, harmonised by a splash of egg white and much improved by bitters.
History:
Recipe by yours truly in March 2025.
Nutrition:
One serving of Rhubarb Gimlet contains 180 calories
Alcohol content:
- 1.1 standard drinks
- 15.17% alc./vol. (15.17° proof)
- 15.2 grams of pure alcohol
- More Aperitivo/aperitif cocktails
- More Citrusy cocktails
- More Elevenses/afternoon cocktails
- More Sours (citrus) cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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