• 1.5 oz Long Table London Dry Gin
• 1 oz fresh lemon juice
• 0.75 oz rhubarb syrup (see note)
• 1 dash Ms. Better’s Green Strawberry Mah Kwan bitters
Combine all the ingredients in a cocktail shaker and add ice. Give it a hard shake, then fine-strain into a chilled coupe. If you like, garnish with a dried citrus wheel, preferably blood orange. Serves 1.
NOTE: To make rhubarb syrup, combine 4 cups chopped fresh or frozen rhubarb with 1 cup sugar and 1 cup water in a saucepan. Bring to a boil, then reduce to a simmer and cook for about 20 minutes, until fruit is soft and liquid has thickened. Strain into a clean glass jar or bottle and refrigerate. Should keep for several weeks chilled. Makes about 1 cup.
—by Tarquin Melnyk for Long Table Distillery