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1 1/2 oz. gin
1/2 oz. thyme syrup (see below)
1/2 oz. simple syrup (1:1)
1 oz. fresh lemon juice
1 oz. rhubarb puree (see below)
1 dash rhubarb bitters (see our recipe in the May/June 2011 issue for a homemade version)
Tools: mixing glass, barspoon
Garnish: fresh thyme sprig
In a mixing glass, combine all ingredients and stir with ice. Strain into an ice-filled glass and garnish.
For the thyme syrup: Combine 1/2 cup sugar with 1/2 cup water and 4 fresh thyme sprigs in a small saucepan over medium heat. Bring to a simmer and stir frequently until sugar dissolves. Let cool to room temperature and strain into a clean glass jar or bottle. Refrigerate for up to 2 weeks.
1/2 cup fresh rhubarb, coarsely chopped
1/2 cup sugar
1 cup water
1 vanilla bean, split
In a medium saucepan, combine all ingredients over medium heat. Bring to a simmer and stir frequently until sugar dissolves. Let cool to room temperature. Remove vanilla bean and puree rhubarb with cooking liquid. Strain into a clean glass jar and refrigerate for up to 1 week.
Julie Wallach, Tipsy Parson, New York City