Emperor’s Garden
Published June 12, 2012
Andrew Scrivani for The New York Times
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Ingredients
1 cup thinly sliced rhubarb
1 cup sugar
5 Thai basil leaves; more for garnish
1 teaspoon seasoned rice wine vinegar
1 ½ ounces gin
¾ ounce lemon juice
Nutritional analysis per serving (1 servings)
207 grams carbs; 918 calories; 2 grams fiber; 8 milligrams sodium; 1 gram protein; 201 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make rhubarb simple syrup: Bring 1 cup water to a boil in a medium saucepan. Add rhubarb and sugar, and stir until sugar is dissolved. Remove from heat, cover and let stand for 1 hour. Reserve a selection of rhubarb slices as cocktail garnishes, then strain syrup and store chilled for up to 7 days.
- Step 2
In a mixing glass, muddle the Thai basil leaves with the seasoned rice wine vinegar. Add gin, 1 ounce rhubarb simple syrup and lemon juice. Fill mixing glass ⅔ full of ice and shake vigorously. Using a fine mesh strainer, pour into a chilled cocktail glass. Garnish with a Thai basil leaf and a slice of reserved rhubarb.
Private Notes
Comments
The rhubarb and basil were very nice for this spring season drink. Not that I was looking for improvement but adding bubbles by topping it off with San Pellegrino was a nice option, as well.
Apple cider vinegar also works.
This cocktail has been a springtime hit with guests. (Ah, guests! Remember what that word means?!) The flavor is bright and the vinegar adds an almost shrub-like quality. The basil is a fragrant complement to the rhubarb and lemon flavors. I made a pitcher to serve eight, steeping some basil in the fruity mix, but I'd recommend muddling a few fresh leaves before serving. They go down very, very easy! A float of seltzer or club soda could be a nice addition, as another reviewer noted.
I liked this but thought it a little on sweet side so will make syrup with less sugar next time. Less sweet might also make it lighter drink. Similar to @scruffy, I want more Thai basil to come out. Will try adding another leaf or two or muddling even more than I did to bring out basil.
Any suggestions on how to bulk produce this? Particularly with the muddling. Could I muddle the basil and vinegar ahead of time?
@Shan I’ve made these in bulk in a big pitcher! Times everything by 8, and do the muddling in the bottom of the pitcher with the end of a tall wooden spoon, add the rest of the ingredients, stir well, and top up with a can of club soda/San Pellegrino, or some other kind of fizzy water if you like. Then I’ll add ice to individual glasses and pour the drink over. A big hit at summer gatherings, and beats making individual cocktails. :)
A few random notes -- - my cocktails came out much prettier than the NY Times photo. They were a gorgeous pale pink. - the nutritional information (for those, like me, who have to count calories) is wildly off base. I estimate each cocktail is about 250 - 300 calories. - I thought this was a good, but not great, cocktail. Clearly I am in the minority!