In her 20s, Tara O’Brady (who was working in public relations at the time) dreamed of becoming a glam recipe guru like Donna Hay. So she started a food blog—back before they were ubiquitous—and eventually quit her job, giving herself seven years to make good (hence the name of her site, Seven Spoons). This month, that dream comes true with the release of her glossy new kitchen tome, Seven Spoons: My Favorite Recipes for Any and Every Day. To celebrate, she mixed us a summery, fashion-inspired drink. Cheers!
Tara O’Brady’s Rhubarb-Rose Gin Gimlet
1⁄2 cup sugar
1 1⁄2 cups chopped rhubarb
1⁄2 cup water
2 pieces lime peel, each1 inch wide
Prosecco or cava
To make the syrup, sprinkle sugar over rhubarb in a heavy saucepan. Let sit at room temperature for 30 minutes, stirring often. Add water and lime peel, and stir gently. Bring to a boil over medium-high heat; lower the temperature and simmer until the rhubarb has softened and the juices are thick, about 12 minutes. Discard the lime peel; use a fine-meshed sieve to strain the syrup into a clean pitcher—fork through the solids to release any trapped juice, but resist the urge to press down on them or the syrup will be cloudy. Refrigerate syrup until cold. (Makes enough for about eight drinks.)
To make each cocktail, in the glass of your choice, stir 1 oz. rhubarb syrup with a few drops of rosewater. Squeeze in the juice from 1 lime wedge; drop in wedge. Add a handful of ice, pour in 2 oz. gin, and give everything a spin with a swizzle stick or spoon. Top up with 1 oz. Prosecco.
Tip: Rhubarb can range in colour from barely blush to deep scarlet. Look for the latter to give the cocktail a vibrant fuchsia hue.
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