Gin sours have a place in cocktail history and lore. A quick google search will bring up over a million references...and for good reason. It's a match made in heaven.
Gin has the robust flavor that can stand up to tart citrus, typically lime or lemon. So with this drink, we figured we should take the tartness up just a bit with everyone's favorite springtime sour - RHUBARB!
Made in Brookly, Morris Kitchen makes an outstanding Rhubarb Syrup. Similar to a shrub, it has a little apple cider vinegar to play off the natural tartness of the rhubarb. It also has cane sugar, which helps this cocktail from being completely face-puckering. If you're in Nashville, you can find a bottle at Hey Rooster General Store in East Nashville.
In order to not let the gin overtake the flavors of the rhubarb, we're using Prairie Gin. Some of you may recognize it, as they came to our very first 3st of the Month in August 2014 and we have used it in other cocktails ever since. It's a kinder, gentler gin. Not too intense with juniper and very smooth. Good stuff indeed. Check them out. They're a group of three family farms that not only grow the organic grains used in their spirits, but own the distillery as well.
Okay, enough rambling...on to this tasty-ass cocktail!
double-old fashioned glass
2 oz Prairie Organic Gin
.75 oz fresh-squeezed lime juice
.75 oz Morris Kitchen Rhubarb Syrup
2 oz soda water/seltzer, chilled
fresh thyme for garnish
Combine the gin, lime and rhubarb syrup in a cocktail shaker with ice. Shake to chill and strain into your glass with fresh ice. Top with soda and garnish with a sprig of thyme.