How to Make a Perfect Spring Cocktail for Every Party This Season
Nestled in the LA Arts District is one of the city’s greatest cocktail gems, Apartment A. The event space is an urban oasis run by LA Cocktail Academy. The brainchild of Matt Landes and Brandyn Temper, Apartment A is home to LA’s premiere cocktail party experts, and they invited Brit + Co to experience the perfect DIY spring cocktail to get your guests in the warm weather mood — the Rhubarb Southside.
(makes one cocktail)
— 2 ounces gin
— 0.75 ounces fresh lemon juice
— 0.75 ounces rhubarb syrup (recipe below)
— handful of fresh picked mint
— sparkling mineral water
— 2 pounds (chopped) rhubarb
— 1 quart (4 cups) water
— 2 3/4 cups sugar
Combine all ingredients in a saucepan under medium heat and bring to a boil for 20 minutes. When the rhubarb is mushy and has lost most of its color and the water is bright pink/red, remove the saucepan from heat. Strain the rhubarb liquid through a fine mesh strainer into another clean container. Because rhubarb breaks down more than raspberries or strawberries, the resulting liquid will be slightly more opaque.
Discard the rhubarb. Add 1 3/4 cups of sugar to the rhubarb liquid. Bring back to a boil, stirring frequently to dissolve the sugar into the syrup. Let the syrup simmer for 5 minutes until the sugar is completely dissolved, skimming any foam that rises to the top.
Remove the mixture from the heat and allow to cool completely. Pour into a glass container, seal and refrigerate. The syrup will last for several weeks.
Combine all ingredients except for sparkling water into a shaker. Add ice and shake for three seconds.
Strain into an ice-filled Collins glass and top with 2.5 ounces of sparkling mineral water.
Let us know how it tastes in the comments!