How to make The Rhubarb & Strawberry Collins Cocktail
Add all the ingredients except the club soda to a shaker and fill with ice.
Shake, and strain into a highball glass filled with fresh ice.
Top with club soda and garnish with a pickled rhubarb stalk and a lemon wheel.
2 qt (64 oz ) Water
8 cups Sugar
4 cups Roughly chopped rhubarb
PREPARATION: Add all the ingredients to a saucepan and cook over low heat, stirring until the sugar dissolves. Cook for 5 minutes more, turn of the heat and let cool completely. Strain, and store in the refrigerator for up to a month. **Pickled RhubarbINGREDIENTS:
2 tbsp Coriander seeds
3 tbsp Pink peppercorns
4 cups Sugar
1 qt (32 oz) Raspberry vinegar
4 cups Rhubarb, trimmed and chopped into 3-inch lengths
PREPARATION: Toast the coriander and peppercorns for a minute or two in a saucepan over medium heat. Add the sugar and vinegar, stirring until the sugar dissolves. Chill the mixture in the refrigerator until cold and pour over the rhubarb. Refrigerate for at least a few hours before using.