Rhubarb Crumble Cocktails

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This current, a million day lockdown, has pushed and inspired many of us, to try and do different things. Bushwalking, exercising more than usual, attempting long put-off home maintenance tasks, dabbling in watercolours, growing green gardeny type stuff,  kitcheny cooking experimentation, attempting home schooling like you know what you are doing, working from home like a boss and pretending you know how to cut hair.
I have tried many of the above but what I’ve enjoyed most (please keep your judgement to yourself) is my journey of discovery into the wonderful world of cocktails. 
I have been inspired by using my love of fruit/spices and turning them into something a tad boozy and delicious. Even better, I’ve really enjoyed connecting to all of you who saw my mixology ramblings on other social media platforms. The fun, ideas, jokes and Joie de Vivre during this lockdown has been a real blessing. I feel more grounded when I can take action. (Action really does mean traction.)
Rhubarb crumble is a dessert loved by many in my family circle. Hence, The Rhubarb Crumble. Inspired by this delicious dessert and existing cocktails in the ‘drink hemisphere.’
This is tart, a dash spicy and a bit sweet but mostly, deeply satisfying. Enjoy!
 
Rhubarb Crumble Cocktail 
Cocktail Ingredients
2 tbl caster sugar
1 tsp ground cinnamon
1.5 oz vodka
1 oz rhubarb ginger liqueur (Edinburgh Gin Distillery)
1 oz rhubarb syrup (recipe below)
1 oz Lemon juice
What to do
Prepare your chosen glass by mixing cinnamon and sugar on a flat plate.

Wet the glass rim with a lemon wedge then dip the glass rim into the sugar mixture.

Place the vodka, rhubarb liqueur, rhubarb syrup and lemon juice into cocktail shaker with ice.

Shake well then strain and pour into your glass of choice.
Drink it. It’s tasty.
Rhubarb syrup
450g rhubarb chopped
300 g caster sugar
300ml water
Juice of one lemon
Juice one orange
What to do
Chuck all the ingredients into a medium saucepan and bring to a simmer stirring occasionally, let it simmer on low for about 15 minutes. Turn off the heat and let the mixture steep and cool down. Sieve the mixture through a fine sieve into a sterile container, you will have a lovely ruby coloured rhubarb syrup. And keep in fridge. ( I used the leftover rhubarb pulp in muffins. I hate waste.)
Cheergerm recipe based on my brainbox and other cocktail recipes
 
 
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