Strawberry rhubarb pie in a cocktail? Yes please! This That’s the Spirit cocktail is a sweet-and-sour-lover’s dream. It features freshly picked local strawberries and vibrant pink garden rhubarb. However, if you only have frozen fruit on hand, that works too. Just adjust the honey based on the sweetness of the strawberries. Lastly, don’t throw away the leftover fruit compote, enjoy it with a scoop of vanilla ice cream or mixed into your morning yogurt. Cheers!
ingredients
directions
To a saucepan over medium heat add the lemon zest, rhubarb, strawberries, honey, salt and water. Stir to combine. Bring to a simmer and let cook for 10 minutes, until the fruit breaks down.
Using a fine mesh sieve, strain mixture to release the syrup. Set aside in a glass jar until ready to use. This syrup can be made up to a week in advance.
Fill 4 cocktail glasses with ice. Evenly divide the syrup and gin amongst the glasses. Top with a splash of soda water, garnish with lemon and serve!
