32 found Showing cocktails with ingredient Tawny port

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Strawberry Rhubarb Cooler

Created and posted by drinkingandthinking.
2 oz Vodka (rhubarb infused - see notes)
1 oz Rhubarb syrup (see notes)
1⁄2 oz Lemon juice
1 twst Lemon peel (as garnish)
2 oz Soda water
1 Strawberry (muddled)
1 ds Rhubarb bitters, Fee Brothers
Instructions

Muddle strawberry and syrup in shaker, add vodka and lemon juice and build in ice filled highball, add soda and bitters, quick stir, garnish with twist

Notes

Rhubarb infused vodka: 2 cups fresh cut rhubarb chunks per 1 liter of potato vodka (2 tbsps sugar optional). Refrigerate in mason jar for 3-5 days, strain and refrigerate in new jar.

Rhubarb Syrup: 1 cup fresh cut rhubarb chunks, 3/4 cup sugar, 1 cup water. Boil for 3-5 minutes until rhubarb is soft. fine strain through sieve or cheesecloth, squeezing out all liquid.

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From the Knowledge Vault

The Gimlet

Naval Gimlet made with homemade lime cordial
“that which I have seene most fruitful is sower [sour] oranges and lemons . . . I wish that some learned man would write of it [scurvy], for it is the plague of the sea, and the spoyle of mariners.”
— Sir Richard Hawkins, 1590

A gimlet is a small hand drill, meant (back when things were still sealed in barrels) to drill a hole in a barrel and let whatever was put inside out. A gimlet pierces things, and so people with a sharp gaze were “gimlet-eyed”. A Gimlet also pierces. Made from gin and lime, it’s meant to be a short, sharp drink tossed down the hatch, but modern, craft oriented bartenders take one look at the neon-green, corn syrup filled Rose’s lime juice that’s supposed to go into the drink and think about either making their own lime cordial or simply substituting fresh lime juice and sugar. And I don’t think they’re wrong.

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Recent Discussion

  • Re A Simple Quandary, 3 days ago danoman89 commented:

    Really impressive blend of botanical, bitter, bracing flavors. I certainly don't find it too sweet. Drink when you're looking for bold

  • Re Fall on Me, 4 days ago lesliec commented:

    Corrected spelling of 'oloroso'

  • Re Jewel Thief, 4 days ago Shawn C commented:

    Haven't tried this, but the problem with the substitution of Nonino for Cardamaro is the resulting proof (as well as loss of wine base flavor.) The recipe is nearly 1.5 oz of ethanol, over 84 proof before ice dilution. That's going to be pretty hot on the tongue. And if one subs in a higher proof gin (e.g. Tanqueray), it becomes more problematic.

  • Re Rhapsody in Green, 5 days ago toddb commented:

    I added about 1/4 cup of fresh fennel fronds, including tender stems, to 6-1/2 oz of London Dry gin in a mason jar. Make sure the fennel is covered by the gin. Cover with a lid, let sit at room temperature for 12 hours, then strain. This should make enough for 4 cocktails. Thanks for pointing this out, I'll add these instructions to the recipe.

  • Re Me & My Monkey, 5 days ago Mixin In Ansley commented:

    A sweet layup.