Hey Bharbie Cocktail
“I imagine drinking Hey Bharbie by the pool. It’s light, fresh, and bright, but also tart from the strawberry rhubarb shrub. A hint of mint adds a cool, refreshing final touch.” —NadiaBabij, bartender, Salita
Ingredients
Hey Bharbie Cocktail
- 1 oz. Leopold’s Bros. Summer Gin
- 1 oz. Empress Elderflower Rose Gin
- 1 oz. Strawberry Rhubarb Shrub
- ½ oz. acidified grapefruit juice
- ¼ oz. Strawberry Syrup
- ¼ oz. Honey Syrup
- egg white from one egg
Strawberry Rhubarb Shrub
- 2 c. cropped strawberries (including green top)
- 2 c. chopped rhubarb
- 2 c. honey
- handful mint (including the stem)
- 2 citrus peels (lemon, orange, lime, grapefruit)
- white vinegar
Strawberry Syrup
- 2 c. sugar
- 2 c. water
- 2 c. strawberry
Honey Syrup
- 2 c. honey
- 1 c. hot water
Directions
Hey Bharbie Cocktail
- Combine all ingredients in shaker and dry shake. Add ice. Shake for 10 seconds. Strain into a large chilled coupe. Garnish with a dried strawberry heart or lemon peel.
Strawberry Rhubarb Shrub
- Combine ingredients in a mason jar. Fill the rest of the jar with white vinegar. Muddle it. Put it on the shelf, and every time you walk by, shake it. Then after about a day, fine strain it out. This will keep in the fridge for up to 3 months.
Strawberry Syrup
- Boil 2 cups of water, sugar, and strawberry. Put in a mason jar to cool. Once at room temperature, store in the fridge overnight. Store airtight for up to3 months in the fridge.
Honey Syrup
- Combine hot water and honey. Put in a mason jar to cool. Once at room temperature, store in the fridge overnight. Store airtight in the fridge for up to three months.